Sauce:

• 2 tablespoons oyster sauce
• 2 scant teaspoons fish sauce
• 2 scant teaspoons Soy sauce
• 2 teaspoons rice vinegar
• Salt to taste
• White pepper powder to taste

Mix together and set aside

Fried Rice:

• 2 tablespoons canola or other neutral oil (see note)
• 1 to 2 cloves garlic, minced
• 1 medium yellow onion, coarsely chopped
• 1 1/2 – 2 cups diced vegetables or Chinese vegetables of your choice *
• 3 eggs, mixed together in a small bowl
• 3 to 4 cups (about) cooked long or medium grain rice, leftover from the day before or refrigerated for at least 2 hours.
• 1 – 1/2 cups diced cooked pork
• a few shakes of sesame oil
• Green onion for garnish, if desired

You’ll want to cook this in two batches, so mentally divide the ingredients but prep them all at once. Mix eggs together and use about half in each batch. Have everything ready because it cooks in minutes.

Break up large clumps of rice and separate the grains.

Preheat a 14-inch wok or 12-inch skillet over high heat for about 1 minute. Swirl in the oil and heat until it becomes runny and starts to shimmer. Reduce heat to medium and add garlic and onion and stir until fragrant, about 15 to 30 seconds. Add vegetables and cook until tender, about 2 to 3 minutes. Remove half the vegetables to a plate and reserve for second batch.

Move all the ingredients to one side of the wok. Pour half the eggs into the pan and stir to scramble until they are almost cooked through but still a little soggy, about 1 1/2 to 2 minutes.

Add half the rice a bit at a time, stirring and tossing between each addition. Use your spatula to break up any clumps. Cook until very slightly toasted and fragrant, two minutes or so.

Add the pork, sauces, salt, white pepper and stir everything swiftly around the wok until the rice is well-coated and colored (little bits of white here and there is OK) and heated through, about 3 to 4 minutes. Add more oil if the rice begins to stick to the wok; reduce the heat if it starts to scorch. Sprinkle with sesame oil, carefully; it can be strong. Taste and adjust seasonings if necessary.

Divide the rice among 2 serving plates. Serve immediately, and cook second batch.

Notes:

• Vegetables: Peas, mushrooms, carrots, bean sprouts, water chestnuts, bell peppers, or whatever you’d like. A full can of bean sprouts can be overwhelming. Drain a can into a container, catching the liquid. Use half of the sprouts but put the rest, covered in liquid in a Ziploc and freeze. No waste.
• White Pepper and Sesame Oil – these add the elusive taste so many feel can’t be recreated at home.