Chinese Yangzhou Fried Rice

Instructions

1. Prepare the rice
   If you haven't already, cook the rice the day before and refrigerate overnight for best results. If using freshly cooked rice, spread it on a tray and let it cool completely before using.
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 layer. When set, break up into small pieces with a spatula. Remove from the wok and set aside.
3. Stir-fry the proteins
   Add the remaining oil to the wok and increase to high heat. Add the white parts of the green onions and stir-fry for 30 seconds until fragrant. Add the shrimp and stir-fry until they turn pink, about 1-2 minutes. Add the diced char siu pork and stir-fry for another minute.
4. Add the vegetables
   Add the diced carrot to the wok and stir-fry for about 1-2 minutes until slightly softened. Add the peas and stir-fry for another 30 seconds.
5. Combine with rice
   Add the cooled rice to the wok, breaking up any clumps with your hands as you add it. Stir-fry everything together for 2-3 minutes, using a scooping and tossing motion to combine all ingredients and heat the rice evenly.
6. Season the dish
   Drizzle the soy sauce and Shaoxing wine around the edge of the wok. Sprinkle with salt and white pepper. Continue to stir-fry, making sure the seasonings are evenly distributed throughout the rice.
7. Add eggs and finish
   Return the cooked egg pieces to the wok. Add the green parts of the green onions. Stir-fry for another minute until everything is well combined and heated through. Taste and adjust seasonings if needed.