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1
Peel carrots and dice.
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2
Peel off the papery skin of the onion, slice the onion in half, mince one half and dice the other.
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3
Dice the slice of pork roll/sausage.
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4
In a little pot, bring the water with a little salt to a boil.
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5
Quickly boil sweet peas, sweet corn and carrot.
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6
Remove from the pot and put in a strainer, run cold water over to cool off.
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7
Heat the oil in the wok, fry minced onion until aromatic.
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8
Add the cooled off mixture of vegetables and stir-fry.
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9
Adjust seasoning if needed.
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10
Add diced pork roll/sausage, toss evenly cooked medium.
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11
Turn off the heat, transfer the mixture to a plate.
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12
Using the same wok, add some cooking oil, add diced onion and stir evenly.
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13
Put the heat on high, add rice and fry.
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14
Add oyster oil, soy sauce, chili sauce, seasoning to taste.
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15
Toss thoroughly until the grains are firmed up.
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16
Scramble the eggs in a small bowl.
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17
Remove the wok from the heat and pour the scrambled eggs into it.
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18
Swirl the wok evenly to distribute the egg all over the wok.
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19
Put the wok on the heat again and continue frying until the grains are separated, firmed up and brownish (from soy and oyster sauce) yellow (from eggs).
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20
Add the stir-fried mixture of vegetables into the wok, stir evenly.
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21
Turn off the heat.
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22
Serve hot.
