Cantonese Fried Rice

Instructions

1. Prepare the rice
   Use cold, day-old rice for best results. If using freshly cooked rice, spread it on a baking sheet and let it cool completely. Break up any clumps with your fingers so the grains are separated.
2. Cook the eggs
   Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Pour in the beaten eggs and swirl to form a thin omelet. When set but still moist on top, fold and remove from the wok. Chop into small pieces and set aside.
3. Stir-fry the proteins
   Add the remaining tablespoon of oil to the wok and increase heat to high. Add the white parts of the green onions and stir-fry for 30 seconds until fragrant. Add the shrimp and cook until they turn pink, about 1-2 minutes. Add the diced char siu pork and stir-fry for another minute.
4. Add vegetables
   Add the thawed peas and carrots to the wok. Stir-fry for 1-2 minutes until the vegetables are heated through.
5. Combine with rice
   Add the cold rice to the wok, breaking up any clumps. Stir-fry vigorously, tossing all ingredients together for about 3 minutes until the rice is heated through and slightly toasted.
6. Season the dish
   Drizzle the soy sauce and oyster sauce around the edges of the wok (this allows the sauce to caramelize slightly before hitting the rice). Add white pepper and salt. Continue to stir-fry for another 2 minutes, ensuring all grains of rice are coated with sauce.
7. Finish and serve
   Return the chopped egg to the wok and add the green parts of the green onions. Drizzle with sesame oil and give everything a final toss. Transfer to a serving dish and serve hot.