Dad's Beef Fried Rice

Wash the jasmine rice three times, then cook it in an Instant Pot with 1 lb of water. For fried rice, use a 1:1 rice to water ratio for harder rice.

Peel and julienne the ginger into thin strips (about 0.75 oz).

Dice the green onions.

Cut the beef into small, short slices (about 0.5 lb). Rinse the chopped beef in cold water to remove myoglobin, then squeeze out excess water.

Marinate the beef by combining 1 tbsp oyster sauce, 1 tsp light soy sauce, 1/4 tsp white pepper, 1 tsp cooking wine, 1 tsp cornstarch, and 1 tbsp water in a separate bowl. Mix the marinade thoroughly before adding it to the beef. Mix well until evenly distributed, then set aside.

Crack 3 eggs into a bowl and add 1/4 tsp of salt. Do not beat the eggs until just before cooking to prevent separation.

Heat a wok over high heat until smoking. Add 1 tbsp of cooking oil and swirl to coat the wok. Pour in the beaten eggs and cook for 15-20 seconds without overcooking, then transfer to a bowl.

Add another 1 tbsp of cooking oil to the wok. Add the marinated beef and spread it out. Let it sit for 20 seconds without stirring to allow the bottom to cook and sear. Flip the beef and let the other side cook for another 20 seconds. Increase the heat to ensure browning and seal in juices. Cook until about 80% done, then remove and set aside.

Add the julienned ginger to the wok and stir-fry for 15-20 seconds until fragrant. Lower the heat.

Add the cooked rice to the wok and spread it out. Drizzle 1 tsp of cooking oil around the edge to prevent sticking. Turn the heat down to low and let the bottom of the rice cook for about 30 seconds without stirring. Then, loosen up the rice and stir to break up individual grains.

Turn the heat up to medium-high. Spread the rice out in the wok and let it fry without stirring for about 15 seconds to make it fragrant. Repeat this step several times, flipping and spreading the rice, until you hear crackling sounds, indicating 'wok hei'.

Add 1/4 tsp white pepper, 1/4 tsp salt, and 2 tsp light soy sauce to the rice. Stir well to distribute the flavors.

Drizzle 1 tsp of cooking oil around the edge of the wok. Add 1/2 tsp dark soy sauce for color. Stir-fry quickly and thoroughly. If the color is still too pale, add another 1/2 tsp dark soy sauce and mix well.

Add the cooked beef and eggs back into the wok. Stir-fry with faster motions to mix everything evenly.

Add 1/2 tsp sesame oil for aroma. Stir in the chopped green onions for about 20 seconds on medium heat, just enough to warm them up and take the raw edge off.

Turn off the heat. Your Beef Fried Rice is complete! Serve immediately.