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Fluffy rice is wok-tossed with shrimp, char siu pork, eggs, and peas in this quintessential Cantonese fried rice. Protein-packed and family-approved, it's a complete one-pan meal that uses up leftovers beautifully.
Heat 1 tbsp vegetable oil in a large wok over high heat until shimmering. Quickly scramble the eggs, breaking them into large curds, and transfer to a plate.
Add the remaining 1 tbsp vegetable oil to the wok. Toss in shrimp and char siu pork, stir-frying for 1–2 minutes until the shrimp turns opaque and pork is heated through.
Add peas and most of the sliced scallions, and toss for 30 seconds until peas are just thawed but remain bright.
Push ingredients to the wok sides and add all cooked rice to the center. Drizzle soy sauce and oyster sauce evenly over the rice, and let the rice toast undisturbed for 1 minute to get a slight crisp.
Vigorously toss all ingredients to combine. Return eggs to the wok, drizzle in sesame oil, white pepper, and salt, and stir-fry for another 1–2 minutes. Taste and adjust seasoning. Serve hot, topped with reserved scallions.
