3 Eggs
4-Jan Salt
125 ml Oil
1 Large onion, finely chopped
6 Spring onions (scallions), chopped
4 cloves Garlic, finely chopped
5 cm Fresh ginger, finely grated
2 Small red chilies, seeded and finely chopped
250 g Pork lion, finely chopped
125 g Dried Chinese pork sausage, thinly sliced
100 g Green beans, chopped
100 g Carrots, cut into small cubes
2-Jan Large red pepper (capsicum), cut into small cubes
200 g Long-grain rice, steamed and cooled
3 tablespoons Nuoc cham sauce
2 tablespoons Soy sauce
2 teaspoons Sugar
1/4 teaspoon Salt, extra or to taste
1 sprig Fresh coriander (cilantro) leaves for garnishing

Whisk the eggs and salt in a bowl until frothy. Heat 1 tablespoon of the oil in a wok and swirl it around to coat the sides. Pour in the egg and cook it gently over medium heat, stirring regularly for 2 to 3 minutes, or until the egg is just cooked. Remove the scrambled egg from the wok and set it aside. Add 1 more tablespoon of oil to the wok and, when hot, add the onion, spring onion , garlic, ginger and chili and cook for 7 minutes. Stir regularly, or until the onion is soft and golden, remove the onion mixture from the wok. Add another tablespoon of oil and, when hot, add the pork and sausage. Stir-fry for 3 to 4 minutes until meat is cooked. Add the remaining oil to the wok and swirl it to coat the sides, add the beans, carrot and red pepper. Stir-fry over high heat for 1 minute. Add the rice to the wok, toss it well to coat it with the vegetables and oil. Stir-fry for 2 minutes. Return the onion mixture and the meat mixture to the wok. Add nuoc cham sauce, soy sauce, sugar and salt. Toss well for about 30 seconds until heated. Lightly toss in the scrambled egg and serve immediately. Tip : These spicy, dried sausages (lup chiang) are available from Asian food stores. They will keep for up to 3 months in the refrigerator.