The ingredients used are:
- Overnight rice
- 2 Egg Whites
- BBQ Pork, diced (1/3 to 1/2 of a piece from a Chinese BBQ Shop)
- Frozen peas
- 1 stalk of green onion chopped
- 1/2 of a 4" piece of ginger finely minced
- Vegetable oil
- Oyster sauce
The process for frying the rice is as follows:
- Heat up the wok on medium-high heat, and add the oil when the wok is hot (you'll be able to feel heat radiating from the centre of it when your hand is put near)
- Add vegetable oil so that there's approximately a 0.5 inch thick layer of oil
- Pour in the egg whites - it will immediately bubble and cook.
- Once the outer edges of the egg is solid (very soon), use your spatula and continuously break the egg apart into pieces. Stir fry continuously.
- Add in the rice once the egg is broken up into pieces, and stir fry continuously. Toss in the ginger as well as a dash of salt.
- Once the rice is warmed up (you can quickly touch the rice in the wok to gauge is temperature), part the rice to show the centre of the wok.
- Place the BBQ pork in the cleared area, then add the peas on top. Let the two ingredients warm up for 2-4 minutes.
- Stir the peas and BBQ pork around until the peas are thawed and cooking, and mix into the fried rice. Continue to stir the fried rice for another minute or two. Add 1/2 a teaspoon to a teaspoon of oyster to taste, and continue to mix the rice around.
- Turn off the heat, toss in the green onions, and stir for a final minute.