Beijing Fried Rice

Instructions

1. Prepare the rice
   If using freshly cooked rice, spread it on a baking sheet and let it cool completely. For best results, use day-old refrigerated rice as it has less moisture and will fry better without clumping.
2. Cook the eggs
   Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble until just set but still moist, about 30 seconds. Remove from the wok and set aside.
3. Stir-fry the proteins
   Add the remaining tablespoon of oil to the wok. Add the white parts of green onions and minced garlic, stir-frying for 30 seconds until fragrant. Add the diced char siu pork and shrimp, stir-frying until the shrimp turns pink, about 1-2 minutes.
4. Add vegetables
   Add the diced carrots to the wok and stir-fry for 1 minute. Then add the green peas and cook for another minute until vegetables are slightly softened but still crisp.
5. Combine with rice
   Add the cold rice to the wok, breaking up any clumps with a spatula. Stir-fry for 2-3 minutes until the rice is heated through and well mixed with the other ingredients.
6. Season the dish
   Drizzle the soy sauce and oyster sauce over the rice mixture. Stir-fry continuously to ensure the sauces coat all ingredients evenly, about 1-2 minutes.
7. Finish the fried rice
   Return the scrambled eggs to the wok and gently fold them into the rice. Add the green parts of the green onions and drizzle with sesame oil. Toss everything together for another 30 seconds until well combined and heated through.