Clinton Maynard is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes. This week Sarah whips up Kylie Kwong's everyday fried rice recipe... Ingredients4 free-range eggs⅓ cup vegetable oil1 small red onion, finely diced1 tsp diced ginger1 tsp diced garlic2 tbsp finely sliced coriander roots and stems2 rindless bacon rashers, finely diced2 tbsp shao hsing wine, or dry sherry4 cups steamed rice⅔ cup finely sliced spring onions1-2 tbsp light soy sauce¼ tsp sesame oil coriander leaf to garnish (optional)Serve with Kylie Kwong's prawn wontons (optional) Method1. Break eggs into a bowl and beat lightly. Heat half the oil in a hot wok until surfaceseems to shimmer slightly. Pour beaten eggs into the wok and leave to cook on thebase of the wok for 10 seconds before folding egg mixture over onto itself with aspatula and lightly scrambling for about one minute or until almost cooked through.Carefully remove omelette from wok with a spatula and drain on paper towel. Setaside.2. Heat remaining oil in the hot wok and stir fry onion, ginger, garlic, coriander roots,stems and bacon for one minute. Pour in wine or sherry and stir fry for one minute.3. Add rice to the wok with spring onions, soy sauce, sesame oil and reservedomelette and stir fry for two minutes or until well combined and rice is heatedthrough. Use a spatula to break up the omelette into smaller pieces while cooking.Transfer rice to a bowl and serve garnished with coriander. Serve as a meal for four or as part of a shared meal for four to six. Try serving it withKylie Kwong's prawn wontons (optional) See omnystudio.com/listener for privacy information.