Stir rice with a fork to break up grains. Separate 3 egg yolks into a small bowl. Reserve whites in another medium bowl. Add yolks to rice. Mix well until rice grains are coated in egg. Break remaining eggs into reserved whites. Add XO sauce. Whisk well to combine
Heat 2 tsp oil in a large wok over medium heat. Add half the egg mixture. Swirl to coat base of wok. Cook for about 1 minute, or until egg has set. Slide onto a large plate. Roll and slice thinly. Repeat with oil and egg mixture
Add remaining oil to same hot wok. Add rice mixture, onions, ham, capsicum and peas. Stir-fry for about 5 minutes, or until vegetables are tender and rice is golden
Season with salt and pepper. Stir in omelette. Garnish with extra green onions. Serve rice with sauce if using
Asian Side Sauce (optional)
To make sauce, combine ingredients in a small bowl and mix well
Tips & Hints:
1 ¼ cups of uncooked rice will make 4 cups of cooked rice. Cold leftover rice is best to use for fried rice
Replace capsicum with shredded carrot or snow peas
If you cannot find XO sauce replace with light soy sauce or Chilli Garlic Sauce (Lee Kum Kee)
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