Prepare overnight rice by cooking in a rice cooker, cooling to room temperature within 60 minutes, then mixing in light soy, dark soy, salt, and MSG by hand to break up lumps and evenly color the rice. Semi-cover and refrigerate overnight.
2
Heat oil in the wok, add onion and chicken with a pinch of salt and MSG, and cook for 30-40 seconds.
3
Add roast pork and frozen peas, cooking until the peas are heated through.
4
Crack egg around the sides of the wok, let it flow in, sit briefly, then stir to create ribbons.
5
Once the egg begins to brown, add the defrosted shrimp.
6
Add the prepared rice with pinches of salt and MSG. Tamp the rice down against the wok base and let it sit briefly to develop charring and flavor.
7
Continuously stir the rice, cooking for 3-4 minutes total until heated through and lightly charred.
PrimedTableBETA
