Step 1

Beat three eggs in a bowl, then mix in white pepper powder and a cornstarch slurry (1 tsp cornstarch + 1 tsp water). Add in chopped green onions and leftover char siu to the egg mixture.

Step 2

Heat oil in a wok or frying pan over high heat. Pour the egg and char siu mixture into the pan. Let it sit for 5 seconds until the edges of the egg start to cook. Then gently use a spatula to push the eggs from the edges toward the centre, allowing the raw egg to flow into the spaces and cook.

Step 3

Cook until the eggs reach your desired consistency (soft and silky is ideal).

Step 4

Remove from the pan and serve immediately over steamed rice.