3cupscold cooked white riceabout 400g/14oz (see note 2)
Scallions, finely choppedfor garnishing
Mix the sauce
In a small bowl, mix oyster sauce, light soy sauce, dark soy sauce and white pepper. Set aside.
Fry the egg
Heat an empty, well-seasoned wok over high heat until smoking hot. Add 1 tablespoon of oil (see note 3 if using other cookware). Swirl to coat a bigger perimeter.
Pour in the beaten egg. Once it begins to set at the bottom, stir to help the running part flow. Use a spatula to scramble so that it turns into small pieces. Transfer out and set aside.
Fry the pork
Pour the remaining 1 tablespoon of oil into the wok. Add minced pork. Spread and flatten it to ensure maximum contact with the wok. Wait for the bottom part to get lightly browned. Then flip and stir to fry it thoroughly.
Once the pork loses its pink colour, add onion, garlic and ginger. Fry until the onion becomes a little transparent.
Fry the vegetables & rice
Stir in peas and carrots. Retain the high heat to fry for 30 seconds or so. Add rice and return the egg to the wok. Cook for a further 30-40 seconds.
Pour the sauce mixture over. Toss and stir constantly to ensure an even coating. Once all the ingredients are piping hot, turn off the heat. Sprinkle scallions over and give everything a final toss.
1. You may replace oyster sauce with vegetarian stir-fry sauce (素食蚝油), or mushroom vegetarian stir-fry sauce (香菇素食蚝油).2. For the optimal fluffiness, check out my post on Three Ways to Cook Rice On the Stove which includes two methods (strainer and steamer) that produce firm, al dente rice that’s perfect for making any fried rice dish. 3. Please feel free to use a deep skillet/frying pan if you don’t have a wok. No matter which cookware you use, it’s important you never heat it empty if it has a non-stick coating. In this case, add oil first then heat up.