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1
In a saucepan, rinse the rice with water, rubbing the grains between your palms.
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2
Drain and rinse the rice 2 more times.
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3
Drain and return the rice to the saucepan.
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4
Add 1 1/2 cups of water and let stand for 1 hour.
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5
Bring the rice to a boil over high heat.
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6
Stir, then cook until most of the water has evaporated, about 5 minutes.
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7
Reduce the heat to low and stir again.
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8
Cover and simmer for 7 minutes.
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9
Remove from the heat, fluff the rice with a fork and let stand, covered, until tender, about 20 minutes.
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10
Fluff the rice to separate the grains, transfer to a plate and let cool completely.
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11
In a small bowl, beat the egg with the egg white and mix in 1 teaspoon of the peanut oil.
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12
Heat a wok over moderately high heat for 20 seconds.
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13
Add the eggs and scramble until cooked through.
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14
Transfer to a work surface and coarsely chop them.
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15
In a bowl, combine half of the chicken stock with the oyster sauce, soy sauce, wine, sugar, sesame oil and pepper.
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16
Set the wok over high heat for 30 seconds.
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17
Add the remaining 2 teaspoons peanut oil and swirl to coat the wok.
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18
Add the garlic and stir-fry until fragrant, about 30 seconds.
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19
Add the asparagus and stir-fry for 1 minute.
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20
Add the water chestnuts and the remaining chicken stock and stir-fry for 2 minutes.
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21
Add the rice and stir to separate the grains.
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22
Add the eggs and toss to combine.
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23
Stir in the oyster sauce mixture and stir-fry for 2 more minutes.
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24
Stir in the scallions and cilantro and serve.
