✤4 oz ground pork
✤2 oz raw shrimp, roughly chopped into ¼-inch pieces
✤1/2 tbsp + 1 tsp soy sauce
✤1 tsp minced garlic
✤1 tsp minced fresh ginger
✤1/2 tsp (2g) sugar
✤1/2 tsp cornstarch
✤1/4 tsp baking soda
✤1/8 tsp white pepper
✤12 oz cooked white rice, day old
✤1/4 cup vegetable oil, divided
✤2 large eggs, lightly beaten
✤120g onion, finely chopped
✤90g carrot, peeled & cut into small dice
✤30g scallions, chopped
✤1 tsp oyster sauce
✤1 tsp roasted sesame oil
✤120g frozen peas, thawed
✤ salt & white pepper, to taste
❖In a medium bowl, combine pork, shrimp, 1/2 tbsp soy sauce, garlic, ginger, sugar, cornstarch, baking soda & white pepper and mix vigorously with fingertips until mix feels slightly tacky, about 1 min. Set aside.
❖Break up rice with your hands into individual grains. Set aside.
❖Heat wok over high heat until lightly smoking. Add 3 tbsp vegetable oil and swirl to coat. Reduce heat to med. Pour eggs into center of wok and cook, swirling the wok, until eggs are puffy and golden around edges, about 30 sec. Use a spatula to release eggs from bottom, carefully flip, cook for 15 sec swirling, then transfer eggs to a bowl and set aside.
❖Return empty wok to high heat until smoking. Add remaining 1 tbsp oil, swirl to coat, then immediately add pork/shrimp mix and cook, stirring and tossing, until meat is barely cooked through, about 1 min. Add onion & carrot and cook, stirring and tossing constantly, until lightly softened and fragrant, about 1 min. Transfer all to the bowl with the egg.
❖Return wok to high heat until lightly smoking. Add the rice and cook, stirring and tossing, until pale brown and toasted with a slightly chewy texture, about 3 min. Add scallions and stir-fry until fragrant, about 30 sec. Return the meat, veg & egg to the wok, using the spatula to break up the egg into small pieces as you toss everything together.
❖Add the oyster sauce, 1 tsp soy sauce, sesame oil & peas and toss until well combined. Season with salt & white pepper to taste.
