Oyster Omelette Fried Rice with Crispy Lace

Method

1. Sprinkle the oysters with the salt, toss gently for 1 minute, rinse 2 or 3 times in cold water, pat thoroughly dry with paper towels and halve any large ones.

   Add in this stepSalt (for cleaning the oysters) 1 tsp

2. In a small bowl, mix the ketchup, sweet chilli sauce and miso for the sauce. In another bowl, mix the lace starch, water and oil. Chop the garlic, cut the bok choy into 1 cm pieces, slice the spring onions and beat the eggs. Break up any clumps in the cold rice with your hands.

   Add in this stepKetchup 2 tbspSweet chilli sauce 2 tspWhite miso 1 tspSweet potato starch (for the lace) 3 tspWater (for the lace) 100 mlNeutral oil (for the lace) 2 tsp

3. Heat a 30 cm wok or large pan on high heat until it just smokes, add some of the oil, then the oysters and white pepper, and stir-fry for 1 min until plump. Tip them onto a plate; cooked longer they turn rubbery.

   Add in this stepNeutral oil (for frying) ¾ tbspSmall fresh shucked oysters 140 gWhite pepper 1 pinch

   high heat

4. Add a little more oil to the wok, fry the garlic for 10 seconds until fragrant, then pour in the eggs and stir for 30 sec until half set.

   Add in this stepNeutral oil (for frying) ¾ tbspGarlic cloves 2Eggs 2

5. Before the egg sets completely, add the rice and the rest of the oil and fry for 4 min, pressing and turning with a spatula, until every grain is separate. Add the bok choy and soy sauce for 30 seconds, return the oysters with the spring onions, toss lightly, turn off the heat and cover.

   Add in this stepCold cooked rice (a day old) 360 gNeutral oil (for frying) 1 tbspBok choy 80 gSoy sauce 2 tspSpring onions 1

6. Heat a 24 cm · 2× non-stick pan (the number after × is how many lace discs, one per serving) on medium-high heat, stir the lace mixture well and pour in one portion. Leave it for 3 min until the water evaporates, a net pattern forms and it turns golden; turn off the heat, let it cool for 30 seconds and ease it off with a spatula. Make the rest the same way.

   medium-high heat

7. Pack the fried rice into a bowl and turn it out onto a plate as a dome, lay a lace disc on top, crisp side up, and drizzle the sauce over in stripes. Serve straight away and break the lace into the rice as you eat.