60 ml peanut oil
3 eggs, half-beaten, leaving traces of eggwhite and yolk still visible
75 gm speck, finely diced
½ small onion, finely chopped
4 large garlic cloves, crushed
2 baby zucchini (or ½ small), thinly sliced
30 ml dry white wine
75 ml colatura di alici, or 6–8 anchovy fillets finely chopped
3 tsp light soy sauce
¾ tsp caster sugar
650 gm steamed medium-grain rice (about 3 cups uncooked)
4 spring onions, thinly sliced

Heat 20ml peanut oil in a non-stick wok over high heat, add egg and stir until scrambled and just cooked (2–3 minutes). Remove and set aside.
Wipe out pan, add remaining oil and stir-fry speck, onion and garlic until aromatic, translucent and just turning golden (2-4 minutes).
Add zucchini and wine, and simmer until wine evaporates (30 seconds).
Add colatura di alici or chopped anchovy, soy sauce and sugar, then add rice, spring onions and egg, toss until combined and rice is warmed through (2-3 minutes).
Serve with extra colatura di alici for seasoning.