Dice 4 scallions and separate the white and green parts into two portions.
3
Turn heat to maximum. Tilt and rotate the wok in all directions to heat the entire surface evenly, which usually takes 30 seconds to 1 minute depending on your stove's power.
4
When the wok starts smoking, add a generous amount of oil. Swirl the oil to coat the wok, then add the white parts of scallions and minced garlic, stirring for just a few seconds.
5
Pour in the beaten eggs and mix well so the eggs are infused with the scallion and garlic aroma.
6
Once the egg is mostly set, drizzle a bit more oil around the edges of the wok, add the cooked rice, and break up any clumps, stirring for about 3 minutes until every grain is loose and separated.
7
Season with 1 tablespoon of oyster sauce and 1 tablespoon of soy sauce.
8
Add the green parts of the scallions, mix well, and serve.
PrimedTableBETA
