2 large eggs
Salt and pepper to taste
6 tablespoons oil for stir-frying
½ cup chopped onion
½ cup frozen peas
4 cups cold cooked rice
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 cup cooked ham
1 green onion, minced
Lightly beat the eggs and add a small amount of salt and pepper to taste.
Add 2 tablespoons oil to a preheated wok or heavy skillet and turn the heat on high. When oil is hot, add the egg mixture. Scramble gently until the eggs are almost cooked but still moist. Remove from the heat and let sit for 1 minute before removing from the pan.
Clean out the wok and add 2 tablespoons oil. When oil is hot, add the onion. Stir-fry for 1 minute, then add the peas. Stir-fry until the peas are bright green and the onion tender. Remove.
Wipe the wok clean and add 2 tablespoons oil. When oil is hot, add the rice, stirring to separate the grains. Stir-fry for 2–3 minutes, then add the dark soy sauce and oyster sauce. Add the ham, green peas, and onion. Blend in the scrambled egg. Stir in the green onion and serve hot.
Lumpy Leftovers
Fried rice tastes best when you use previously cooked rice instead of fresh, but leftover rice can get a bit lumpy. To remove any lumps, just sprinkle a bit of cold water on the rice and break them up with your fingers. Another trick is to add the lightly beaten egg to the cold rice before stir-frying, instead of cooking the egg separately. This makes the rice grains much easier to separate.