Pea and Egg Fried Rice

1. Prepare the Sauce

Combine the oyster sauce, light soy sauce, Shaoxing wine, sugar, salt, and a pinch of white pepper in a small bowl. Set this mixture aside.

2. Break Up the Rice

Gently break up the cooked rice in a bowl to ensure it is free from clumps.

3. Cook the Peas

If using fresh peas, bring two cups of water to a boil and cook the peas for 1-2 minutes until tender. If using frozen peas, simply thaw them out.

4. Scramble the Eggs

In a bowl, beat the five extra-large eggs together with one tablespoon of peanut oil, ¼ teaspoon of salt, and a pinch of white pepper. Heat a wok over high heat until you see a wisp of white smoke, then pour in the egg mixture. Stir constantly for about 1.5 minutes until the eggs are just scrambled and fluffy. Transfer the eggs to a plate and set them aside.

5. Cook Aromatics and Peas

Keeping the wok on high heat, add another tablespoon of peanut oil. Toss in the minced ginger, garlic, shallots, and ¼ teaspoon of salt, and cook for about 2 minutes until the shallots are soft and fragrant. Add the peas to the wok, cooking for an additional 2 minutes until they are tender and bright green.

6. Cook the Rice

Add the remaining peanut oil to the wok and stir in the rice. Cook for about 3 minutes, stirring constantly to ensure the rice is heated through and starts to get a slight golden crust.

7. Add the Sauce

Pour the prepared sauce over the rice, mixing well to coat every grain evenly.

8. Finish the Dish

Return the scrambled eggs to the wok, breaking them up and mixing thoroughly with the rice and vegetables. Cook for another 2 minutes until everything is well combined and heated through. Turn off the heat and transfer your elegant pea and egg fried rice to a serving dish.