Cantonese-style Yeung Chow-type fried rice chez huiray.
Couple of farm-fresh eggs beaten w/ a little water, some oil, and a few grinds of white pepper; then fried in a very hot pan w/ generous oil. The bubbly lightly browned (on purpose) omelette was turned over for maybe 15-20 secs then removed to a plate while not completely set yet (somewhere between 1 and 2 minutes total frying time) and sliced up into strips.
Medium-hot oil, chopped smashed garlic, Chinese long beans cut into ~ 1½ inch lengths, roughly diced char-siu (Cantonese barbeque pork), kosher salt, stir around, splash some water on and cover for a minute, high flame; cover taken off, day-old rice added, everything stirred around on high flame. Everything was pushed to the sides and a well created in the center, some oil poured in, de-shelled de-veined "big head red shrimp" (see previous post) cut into bite-sized pieces added and stir-fried quickly (about 20-30 seconds then the rice & everything else folded over and stirred in well. Chopped scallions (lots) went in, stirred/folded in; then the reserved egg strips went in, folded in, the cover put on and the flame shut off after 30 secs or so. The cover was left on for about a minute or so, then taken off and everything tossed/folded/stirred around. Served.
About half of the fried rice was plated as shown. Eat.
