Chinese Yang Chow Fried Rice

Instructions

1. Prepare the rice
   If using freshly cooked rice, spread it on a baking sheet and allow it to cool completely. For best results, refrigerate overnight or at least for 2 hours. Use your fingers to break up any clumps of cold rice.
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. Cook for about 1 minute until just set, then flip and cook for another 30 seconds. Remove from wok, cool slightly, then cut into small strips.
3. Stir-fry the protein
   Return the wok to high heat and add 1 tablespoon of oil. Add the shrimp and stir-fry for 2-3 minutes until they turn pink and are just cooked through. Add the diced BBQ pork or ham and stir-fry for another minute. Remove the protein mixture and set aside.
4. Cook the vegetables
   Add the remaining tablespoon of oil to the wok. Add the thawed peas and carrots, stir-frying for about 1 minute until heated through. Add half of the chopped green onions and stir-fry for another 30 seconds.
5. Combine all ingredients
   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. Return the cooked shrimp, pork, and egg strips to the wok and mix well with the rice.
6. Season the dish
   Drizzle the soy sauce, oyster sauce, and sesame oil around the edge of the wok. Add the white pepper and salt. Stir-fry vigorously to distribute the seasonings evenly, about 2 minutes. Make sure everything is well-combined and heated through.
7. Final touches
   Turn off the heat and add the remaining green onions. Give the fried rice one final toss to incorporate all ingredients. Taste and adjust seasonings if necessary.
8. Serve
   Transfer the Yang Chow Fried Rice to a large serving dish. Garnish with additional green onions if desired. Serve hot as a main dish or as part of a larger Chinese meal.