Slice chicken, beef, or barbecue pork into bite-sized thin strips (or peel and devein shrimp). In a bowl combine 1 tbs light soy sauce, 1 tsp shaoxing wine (if using), 1 tsp cornstarch and 1 tsp white pepper. Toss the protein with the marinade and let rest for 10–15 minutes while you prepare other ingredients.

Cook protein

Heat a large wok or heavy skillet over high heat until smoking slightly. Add 1 tablespoon of neutral oil. Add the marinated protein in a single layer and stir-fry until just cooked through (chicken 3–5 minutes, beef 2–4 minutes, barbecue pork 2–3 minutes to warm, shrimp 1–2 minutes until pink). Remove cooked protein to a plate and keep warm.

Rice & Eggs

Prepare eggs

Beat 2 eggs lightly with a pinch of salt. Add 1 tablespoon neutral oil to the hot wok (wipe out excess oil first if necessary). Pour in eggs and scramble quickly over medium-high heat until just set but still soft. Break into bite-sized curds, remove from wok and set aside with the cooked protein.

Break up rice

If using clumped cold rice, break it up with your hands or a fork so the grains separate. Measure 4 cups of cold cooked rice and have it ready.

Vegetables & Aromatics

Cook vegetables

Return wok to high heat and add the remaining 2 tablespoons neutral oil. Add minced garlic and the white parts of the green onions; stir for 10–15 seconds until fragrant. Add diced carrots and stir-fry 1–2 minutes until they begin to soften but remain slightly firm.

Combine & Season

Stir-fry rice

Add the separated rice to the wok. Spread it out and let sit for 20–30 seconds to get slightly toasted, then toss and stir vigorously to combine with the vegetables. Continue stir-frying for 1–2 minutes.

Add sauces and mix

Push rice to the sides creating a well in the center. Add the soy sauce (2 tbs), dark soy (1 tsp) and oyster sauce (1 tbs) into the well, then quickly mix into the rice so the seasoning distributes evenly. Season with 1 tsp pepper and 1/2 tsp salt (adjust to taste).

Return protein and eggs

Add the cooked protein and scrambled eggs back into the wok along with the green parts of the sliced green onions. Toss everything together for 1–2 minutes until heated through and well combined.

Finish

Drizzle 1 tsp sesame oil over the rice, give one final toss, taste and adjust seasoning if needed. Remove from heat.

Serve

Divide the wok fried rice among 4 bowls or plates. Garnish with additional sliced green onions or cilantro if desired. Serve immediately.