Fried Rice Lah...

• 6 Eggs
• 0.6 packet Finely Sliced Spring Onion (Scallions)
• 2 tablespoons Light Soy Sauce
• 1 tablespoon Finely Diced Ginger
• 2 tablespoons Vegetable Oil
• 1 small Red Onion (Finely Diced)
• 4 cups Steamed Rice
• 1 tablespoon Light Soy Sauce (Extra)
• 1.3 cups Finely Shredded Leaves Chinese Cabbages

• Place eggs in a bowl with spring onions, soy sauce and ginger and lightly beat with a fork to combine.
• Heat oil in a hot wok until surface seems to shimmer slightly.
• Add onion and stir-fry for 30 seconds.
• Pour in egg mixture and leave to cook for 10 seconds before folding egg mixture over onto itself with a spatula and lightly scrambling for about 1 1/2 minutes or until almost cooked through.
• Add rice and extra soy sauce and stir-fry for about 1 1/2 minutes, using a spatula to break up the egg into smaller pieces.
• Lastly, toss in cabbage and stir-fry for 20 seconds or until well combined and rice is heated through.
• move rice to a platter and serve.