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1. Break up the cold rice with your hands so no clumps remain. Slice the leftover beef into thin bite-sized strips. Beat the eggs with a pinch of salt. Mince the garlic and ginger, and separate the scallion whites from the greens.
8 oz Cooked leftover beef, thinly sliced,
3 cup Cold day-old cooked rice,
3 piece Eggs,
4 piece Scallions, whites and greens separated,
2 clove Garlic,
1 tsp Fresh ginger, minced,
1 pinch Salt
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2. Stir the light soy sauce, dark soy sauce, and white pepper together in a small bowl and set beside the stove.
2 tbsp Light soy sauce,
1 tsp Dark soy sauce,
0.2 tsp Ground white pepper
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3. Heat a wok or large skillet over high heat until smoking. Add 1 tbsp of the neutral oil, pour in the eggs, and scramble gently for 30 to 45 seconds until just set. Transfer to a plate.
3 piece Eggs,
1.0 tbsp Neutral oil
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4. Return the wok to high heat and add another 1 tbsp of the neutral oil. Stir-fry the carrot for 1 minute, then add the ginger, garlic, and scallion whites and stir for 15 seconds until fragrant. Add the beef and peas and toss for 1 minute until heated through, then push to the side or remove.
8 oz Cooked leftover beef, thinly sliced,
4 piece Scallions, whites and greens separated,
1 piece Carrot, small diced,
0.5 cup Frozen peas,
2 clove Garlic,
1 tsp Fresh ginger, minced,
1.0 tbsp Neutral oil
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5. Add the remaining 1 tbsp neutral oil, then the rice, spreading it over the hot surface. Fry, pressing and tossing, for 2 minutes until the grains are hot and slightly crisp.
3 cup Cold day-old cooked rice,
1.0 tbsp Neutral oil
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6. Drizzle the Shaoxing wine and the soy sauce mixture around the edge of the wok so it sizzles and vaporizes, then toss everything together with the beef mixture for 1 minute.
2 tbsp Light soy sauce,
1 tsp Dark soy sauce,
1 tbsp Shaoxing wine,
0.2 tsp Ground white pepper
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7. Return the scrambled eggs to the wok, breaking them into pieces. Toss in the scallion greens and sesame oil, then taste and adjust seasoning. Serve immediately while hot.
3 piece Eggs,
4 piece Scallions, whites and greens separated,
1 tsp Toasted sesame oil
