1
Wash the rice about three times, add roughly 1 to 1.5 times its volume in water, and cook until done. Slightly firmer rice works best for fried rice.
2
Prep all ingredients: cut ginger into thin strips, chop green onions, and cut beef into small pieces, rinsing under cold water to remove blood, then drain.
3
Mix oyster sauce, light soy sauce, white pepper, cooking wine, cornstarch, and water into a marinade, combine with the beef, and set aside.
4
Beat the 3 eggs and set aside.
5
Heat the wok on high, add about 1 tablespoon of oil, pour in the eggs with a pinch of salt, and quickly scramble for 15-20 seconds until just set, then remove.
6
In the same wok, add another tablespoon of oil, add the marinated beef, let it sear undisturbed for 20 seconds before flipping, and cook until about 80% done with a nice browned crust, then remove.
7
Using the residual oil, stir-fry the ginger strips for about 15-20 seconds until fragrant.
8
Lower the heat, add the cooked rice along with a bit of oil to prevent sticking, let the bottom crisp slightly, then stir to break up the grains.
9
Increase heat to medium-high, spread the rice out and let it sit for about 15 seconds before tossing, repeating several times so every grain gets seared and develops wok hei aroma.
10
Season with salt, pepper, and light soy sauce, then drizzle in a bit more oil and dark soy sauce for color, stirring to combine.
11
Quickly add back the cooked beef and eggs, stirring rapidly to combine everything.
12
Drizzle with a little sesame oil for fragrance, stir in the chopped green onions for about 20 seconds, then turn off the heat and serve.
PrimedTableBETA
