Wok-fried rice studded with savory char siu pork, sweet peas, and scrambled egg.
10 steps, about 27 minutes start to finish.
Use day-old cooked rice if possible. It fries better and won't clump.
Heat a wok or large skillet over high heat. Add vegetable oil.
Add the beaten eggs and scramble them quickly, breaking into small pieces. Push to the side.
Add garlic and cook 30 seconds.
Add the peas and carrots and cook 1-2 minutes.
Add the rice and press down to get it in contact with the hot pan. Let it sit for a moment to get a little crispy, then stir.
Add the char siu pork and toss to combine.
Add soy sauce, oyster sauce, and sesame oil. Stir-fry everything together over high heat.
Season with white pepper, taste for salt.
Garnish with sliced green onions and serve hot.
“Cold, day-old rice is the secret here, since fresh rice steams and clumps while chilled rice fries up light and separate. Keep the heat high and let the rice sit against the hot pan a moment to crisp before tossing.”
