Egg Fried Rice with Lap Cheong

Ingredients

Instructions

1. 1

   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.

2. 2

   Add remaining oil to the wok. Pour in beaten eggs and scramble until just set, about 1-2 minutes. Remove and set aside.

3. 3

   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.

4. 4

   Add the cooked lap cheong back to the wok along with the peas. Toss to combine, about 1 minute.

5. 5

   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.

6. 6

   Garnish with chopped scallions. Serve immediately while hot.