Fujian Fried Rice

Instructions

1. Prepare the rice
   If using freshly cooked rice, spread it on a baking sheet and let it cool completely. Ideally, use day-old refrigerated rice as it has a better texture for frying.
2. Prepare the proteins
   Clean and dice the seafood mix into bite-sized pieces. If using frozen seafood, thaw completely and pat dry with paper towels to remove excess moisture. Cut the char siu pork into small cubes.
3. Cook the egg
   Heat 1 tablespoon of oil in a wok or large skillet over high heat. Pour in the beaten eggs and scramble quickly until just set but still moist. Remove from the wok and set aside.
4. Stir-fry the ingredients
   In the same wok, add the remaining oil. Add minced garlic and stir-fry for 30 seconds until fragrant. Add the diced seafood and char siu, stir-frying for 2-3 minutes until the seafood is just cooked. Add the vegetables (cabbage, carrots, and peas) and cook for another 2 minutes until slightly softened.
5. Fry the rice
   Add the cold rice to the wok, breaking up any clumps with your spatula. Stir-fry for 3-4 minutes, mixing well with the other ingredients. Return the scrambled eggs to the wok and toss everything together.
6. Make the gravy
   In a separate saucepan, combine the chicken stock, oyster sauce, and soy sauce. Bring to a simmer over medium heat. Add the sesame oil, then slowly stir in the cornstarch slurry until the mixture thickens to a gravy consistency, about 1-2 minutes.
7. Serve
   Transfer the fried rice to serving plates, creating a slight well in the center of each portion. Pour the hot gravy over the rice, allowing it to pool slightly in the center. Garnish with chopped green onions.