Egg Fried Rice (扬州炒饭 — Yangzhou Style)

Ingredients

• 3 cups cooked jasmine rice, chilled (preferably day-old)
• 3 large eggs
• 100g roasted ham or Chinese sausage (lap cheong), diced
• 80g frozen peas and carrots (or fresh, finely diced)
• 40ml vegetable oil
• 3 scallions, cut into 2cm batons
• 30ml light soy sauce (生抽)
• 1 tbsp oyster sauce
• 1 tsp sesame oil (toasted)
• 2 cloves garlic, minced
• 1 tsp white pepper
• Pinch sea salt

Method

1. 1
   Beat eggs in bowl with pinch of salt; set aside.
2. 2
   Heat wok or large skillet over high heat until smoking; add 20ml oil and swirl to coat.
3. 3
   Pour in beaten eggs; scramble until just set, breaking into small pieces (approximately 1 minute); push to side of wok.
4. 4
   Add remaining oil to empty space; stir-fry garlic 10 seconds, then add ham and peas–carrots; cook 1 minute until heated through.
5. 5
   Add chilled rice, breaking up clumps with spatula; stir-fry 2–3 minutes until rice heats through and separates.
6. 6
   Add soy sauce, oyster sauce, and white pepper; toss constantly 1 minute to distribute evenly.
7. 7
   Drizzle with sesame oil; fold in scallions and egg; serve immediately in heated bowls.