Heat half of the cooking oil in a wok over medium-high heat. Pour in the beaten eggs and scramble until just set but still moist. Remove and set aside.
Add the remaining cooking oil to the wok. Sauté minced garlic and white parts of spring onions until fragrant. Add diced char siu and shrimp; stir-fry until shrimp turns pink.
Add frozen peas and diced carrots to the wok; stir-fry for 1-2 minutes. Then add day-old cooked jasmine rice. Break up any clumps and stir-fry vigorously to combine all ingredients.
Push the rice to one side, add light soy sauce, sesame oil, white pepper, and salt. Stir-fry seasonings into the rice. Add the scrambled eggs and green parts of spring onions back to the wok. Toss everything together until well combined and heated through.
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