(1-2 persons serving)

Ingredients
Beef	70 g
Preserved Sausage (Lap Cheong)	1 unit
Corn	½ cup
Green beans	½ cup
Rice	2 cups
Egg	1 unit
Olive oil	1 teaspoon
Marinade Ingredients
Soya sauce	2 teaspoons
White pepper	A bit
Sauce Ingredients
Oyster sauce	3 teaspoons
Soya sauce	2 teaspoons
Salt	⅛ teaspoon
Red wine	2 teaspoons

Directions

1. It is best to use overnight refrigerated rice to make fried rice.  Break the rice apart and set aside.
2. Cut beef across grain into thin slices and marinate with marinade ingredients for around 10-15 minutes.
3. Cut preserved sausage horizontally into 0.5cm thick pieces.
4. Beat the egg and set aside.
5. If using frozen corn and green beans; soak them in hot water until soft, then drain.
6. Preheat 1 tsp of olive oil in a wok over high temperature; add in beef slices and 1 tsp of oyster sauce.
7. Stir fry beef until half cooked, remove from wok and set aside.
8. Add preserved sausage into wok and sauté until golden.
9. Change to medium temperature, put in 2 cups of rice, corns and beans. Add 2 tsp oyster sauce, 2 tsp of soya sauce and ⅛ tsp salt.
10. When rice is warm, add in egg.  Keep stirring to make sure the egg covers all the rice.
11. Once the rice is soft, add in beef and 2 tsp of red wine.
12. Stir-fry until rice is soft and hot; beef is cooked.