|1-1/2||cups||pork roast julienned|
|2||free range eggs, lightly beaten with dry sherry|
|1||small yellow oinion, finely diced|
|1||tablespoons||finely diced ginger|
|1/2||cup||carrots brunoise cut|
|4||cups||day old long grain steamed rice|
|2/3||cup||finely sliced green onions( scallions) cut in oriental style|
1: Using a sharp knife, cut Pork roast into 1/4 inch slices, then julienne.
2: Heat half the oil in a fry pan until surface seems to shimmer lightly. Pour beaten eggs into fry pan and leave to cook on the base of the fry pan for 10 seconds before folding egg mixture over onto itself with a spatula and lightly scramble for 1 minute or until almost cooked through. Carefully remove omelette from pan with a spatula and drain on kitchen paper. Set aside.
3: Heat remaining oil in hot wok and stir fry onion, carrots, ginger for 30 seconds. Add prok and stir fry for a further 30 seconds. Stir in soy sauce, sesame oil, dry sherry, and cook, stirring for 1 minute. Toss in rice and reserved omelette and stir-fry, using a spatula to break up the egg into smaller pieces, for 1 minute. Lastly, add green onions, and stir fry for a further 30 seconds or until well combined and rice is heated through. transfer rice to platter and serve.