Chinese Fried Rice

Instructions

1. Prepare the rice
   If using freshly cooked rice, spread it on a baking sheet to cool completely. For best results, use rice that has been refrigerated overnight as it will be less sticky and easier to separate.
2. Cook the eggs
   Heat 1 tablespoon of oil in a large wok or non-stick skillet over medium-high heat. Pour in the beaten eggs and swirl to form a thin layer. Cook for about 30 seconds until just set, then break into small pieces with a spatula. Transfer to a plate and set aside.
3. Stir-fry vegetables
   Add the remaining tablespoon of oil to the wok. Add diced onions and carrots, stir-frying for 2 minutes until they begin to soften. Add the white parts of green onions and garlic, cooking for another 30 seconds until fragrant. Add frozen peas and stir-fry for 1 minute.
4. Add meat
   Add the diced barbecue pork or ham to the wok and stir-fry for 1 minute to heat through and combine with the vegetables.
5. Incorporate rice
   Add the cold rice to the wok, breaking up any clumps with your hands as you add it. Stir-fry for 2-3 minutes, tossing frequently to heat the rice evenly and combine with the other ingredients.
6. Season the dish
   Drizzle soy sauce and oyster sauce around the perimeter of the wok (this allows the sauce to caramelize slightly before hitting the rice). Quickly toss everything together until the rice is evenly coated with the sauces and has a uniform light brown color.
7. Final touches
   Return the cooked egg to the wok and add the green parts of the green onions. Drizzle with sesame oil and toss everything together for another minute until well combined and heated through.