- Step 1
Combine eggs and half the sesame oil in a jug. Heat a wok over high heat. Add peanut oil. Swirl to coat. Add half the egg mixture. Swirl to cover base of wok. Cook for 30 seconds or until just set. Transfer to a board. Repeat with remaining egg. Roughly chop egg.
- Step 2
Return wok to heat. Add sausage and onion to wok. Stir-fry for 2 to 3 minutes or until sausage has browned. Add garlic, ginger and chilli, if using. Stir-fry for 1 minute or until fragrant. Add rice wine and sugar. Stir-fry for 30 seconds.
- Step 3
Add rice, chicken, sauces, peas and remaining sesame oil. Stir-fry for 2 minutes or until heated through. Add egg. Toss to combine. Serve sprinkled with green onion.
To freeze: At the end of step 3, set aside to cool. Divide rice into portions and place in airtight containers. Freeze for up to 1 month. Thaw in fridge overnight.
To reheat: Heat portions of rice in a frying pan over medium-high heat until warmed through. You can also reheat in the microwave on MEDIUM-HIGH (75%) heat for 2 to 3 minutes or until warmed through. If rice seems a little dry, add a touch of water while heating.
Cook's note: Dried Chinese pork sausage (lup chong) is available in the Asian section of supermarkets. You could use 125g rindless bacon rashers, chopped, instead. Depending on what your kids like, you can add other vegetables, such as diced red capsicum, carrot and canned corn kernels.