Heat oil in a pan, add rice and stir fry for 2-3 minutes.
Sprinkle soya sauce, toss and mix well.
Add spring onions, salt and toss over heat for 1-2 minutes more.
Serve hot.
VARIATIONS:
Ching-Choong Mushroom Fried Rice:
Soak half cup mushrooms in hot water for 30 minutes, slice and fry them in peanut oil for 2 minutes and then add to the rice.
Ching-Choong Vegetable Fried Rice:
Take 1 cup mixed vegetables.
Saute the peas, bean sprouts and the cubed vegetables in peanut oil for 1-2 minutes before adding to the rice.
Ching-Choong Egg Fried Rice:
Take 3 eggs.
Heat 2 tablespoons oil and add the eggs.
Stir continuously until the eggs form lumps.
Add this to the rice.
Ching-Choong Prawn Fried Rice:
Take 1 cup cooked chopped prawns.
Heat oil and fry the prawns and then add to the rice.
Ching-Choong Mixed Fried Rice:
Take 1 1/2 cups mixed cubed bacon, ham, or you can chop 1-2 sausages, shredded cabbage, bean sprouts, finely shredded carrots, capsicums, peas and fry all the above ingredients in 2 tablespoons oil before adding to the rice.
Mix well.