Dice the lap cheong into small cubes. Heat 1 tablespoon oil in a wok over medium-high heat and fry the lap cheong until the edges are crispy and the oil is released, about 3-4 minutes. Remove and set aside.
Add remaining oil to the wok. Pour in beaten eggs and scramble until just set, about 1-2 minutes. Remove and set aside.
Add the chilled rice to the wok, breaking up any clumps with the spatula. Stir-fry over high heat for 2-3 minutes until the rice is heated through and separated.
Add the cooked lap cheong back to the wok along with the peas. Toss to combine, about 1 minute.
Return the scrambled eggs to the wok. Drizzle with soy sauce and sesame oil. Add white pepper and toss everything together for 30 seconds until evenly combined.
Garnish with chopped scallions. Serve immediately while hot.
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