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Ingredients
- 3 cups cooked long-grain white rice preferably chilled
- 6 oz char siu roast pork diced
3 large eggs beaten- ⅜ large yellow onion diced
- 4 ½ tbsp frozen peas and carrots thawed
- 1 ½ tbsp Shaoxing rice wine optional
- 3 tbsp light soy sauce
- 1 ½ tbsp oyster sauce
1 ½ tsp sesame oil optional
1 ½ scallions thinly sliced, optional- neutral oil as needed
Instructions
- Break up the cold rice so the grains are loose. Heat about a tablespoon of neutral oil in a wok or large skillet over medium-high.
- Stir-fry the pork briefly, then add the onion, peas and carrots. Move them aside and scramble the egg in the open side with a little more oil.
- Add the rice and toss everything together. Pour the wine around the edge and stir briefly, then add the soy sauce and oyster sauce. Toss until evenly seasoned.
- Finish with sesame oil and scallions if using.
Notes
Have the ingredients chopped and the sauces measured before heating the wok.
Adapted from Two Plaid Aprons.
