Back to 4 servings 4 cups cooked jasmine rice, day-old and refrigerated, at room temperature 2 tbsp vegetable oil, divided 2 cloves garlic, finely chopped 2 scallions, chopped; white and green parts separated 1 tbsp fresh ginger, finely chopped 100 g char siu roast pork, finely chopped; optional 100 g raw shrimp, shelled and deveined, chopped 0.5 cup green peas, cooked and drained 0.5 cup carrots, finely diced 4 large eggs, 2 beaten for scrambling, 4 fried for serving 1 tbsp light soy sauce 1 tbsp dark soy sauce, for color 1 tbsp oyster sauce 1 tsp toasted sesame oil
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1 Step 1: Heat a wok over high heat until hot. Add 1 tablespoon oil, scramble the 2 beaten eggs, and remove them just before fully set.2 Step 2: Add the remaining oil, then the ginger and white parts of the scallions. Stir-fry 30 seconds, then add the shrimp and garlic.3 Step 3: When the shrimp are cooked through and just beginning to color, add the char siu pork and stir-fry for 1 minute.4 Step 4: Add the peas and carrots and stir-fry for 1 minute.5 Step 5: Add a little more oil and the rice. Stir-fry, breaking up clumps with a spoon, until every grain is coated in oil and separated.6 Step 6: Lower the burner to medium. Pour in the light soy sauce, dark soy sauce, and oyster sauce, return the scrambled eggs to the wok, and toss everything together until evenly combined.7 Step 7: Stir in the sesame oil and half the green scallion parts.8 Step 8: Fry the remaining 4 eggs separately in a skillet until the whites are set and the yolks are still runny. Serve the fried rice in bowls topped with a fried egg and the remaining scallion greens, and eat immediately.getsaucepan.com/r/1563505a-ec0e-5991-b2c5-22a3ff5122a4
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