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.