3 cups cooked Long Grain Rice (such as Thai jasmine rice. Cold day-old rice works best.)
¼ – ½ TSP freshly cracked Black Pepper, to taste
¼ TSP Kosher Salt, to taste
¼ TSP ground White Pepper, to taste
1 – 1.5 cups Mung Bean Sprouts – soaked in a bowl of water for 15 minutes in the fridge, then rinsed and drained
Prepare the fresh ingredients: Crack the egg into a small bowl, then season with kosher salt to taste and lightly beat. Chop/prepare the yellow onion, spring onion (make sure to separate the white and green parts), garlic, ginger, red chilies, and char siu pork as indicated in the ‘Ingredients’ section. Rinse and pat-dry the shrimp. Place the mung bean sprouts in a bowl filled with cold water, then place in the fridge for 15 minutes to rejuvenate them. Remove from the fridge when ready to cook, and rinse and drain. Set everything aside.
Make the sauce: Combine the XO Sauce, low sodium light soy sauce, Shao Xing rice wine, dark soy sauce, sesame oil, and Chinese chili oil in a small measuring cup (or bowl). Mix well with a spoon until combined well, then set aside.
For the XO Sauce Fried Rice:
Cook the egg: Heat 1 tablespoon of canola oil in a large wok over medium-high heat. Once hot, pour in the egg and allow to set for 15-20 seconds. Then scramble until 70% cooked. (No need to break into small pieces until later when adding it back into the fried rice.) It should still be slightly runny and uncooked. Transfer back into the bowl you beat the eggs in and set aside.
Stir-fry the aromatics: Heat the remaining 2 tablespoons of canola oil and pure chili oil (if using) in the wok over medium-high heat. Once hot, add the yellow onion and spring onion white parts. Sauté for a minute until the onion has slightly softened. Add the garlic, ginger, and red chilies. Stir-fry to combine for 30-40 seconds until fragrant.
Cook the shrimp and add char siu pork: Add the shrimp and cook for 1 minute, tossing occasionally, until they start to develop some color. Then add the char siu pork and stir-fry for another minute.
Add the rice and sauce: Add the rice and pour the sauce on top. Stir-fry, using a scooping motion to break up the clumps, until the rice is evenly coated in the sauce.
Add the seasonings and egg: Season with freshly cracked black pepper, kosher salt, and ground white pepper to taste, and add the semi-cooked egg back into the wok. Break up the egg into small pieces with your spatula, and stir-fry to combine everything.
Toss through the mung bean sprouts and spring onion greens: Add the mung bean sprouts and spring onion green parts. Toss for 20 seconds until combined well and the bean sprouts have slightly wilted, then switch off the heat.
To Serve: Divide the fried rice evenly onto plates (or into bowls). Garnish with more chopped spring onion if desired and serve immediately.
XO Sauce: This is a savory umami-packed Cantonese sauce made from dried seafood, Jinhua pork, aromatics, and chili peppers. You can find it at an Asian supermarket. I used Lee Kum Kee Extra Hot XO Sauce, but you can use the regular kind if a milder flavor is desired. There are several brands available, but Lee Kum Kee is the most readily available brand outside of Hong Kong. Feel free to use a homemade one if you prefer.
Be careful not to add too much oil from the XO sauce jar when measuring it out for the sauce. You want a little bit of oil for some of the spicy flavors it has, but not too much so that the fried rice is drowning in oil.
Storing and leftovers: Store leftovers in a sealed airtight container in the fridge for 2-3 days. Reheat in the microwave on high power, stirring once in between, until hot throughout.