Wet your fingers and run through the White Rice (3 cup) to remove any clumps.
Beat Egg (3) in a bowl.
Then, dice Onion (1).
Chop some fresh Scallion (2 stalk).
On a high setting, heat up some Vegetable Oil (1 tablespoon) in the wok until very hot. Swirl in the oil to coat the bottom of the wok.
Add in eggs and scramble until egg is just set.
Set aside the scrambled eggs.
Reheat the wok and more Vegetable Oil (2 tablespoon). Turn the stove burner to as high as it will go.
Add in the cooked rice. Fry the rice for about 1-2 minutes until heated through. Use the back of the ladle to gently tap and break up rice or any clumps.
Next, add in the diced onions and continue to stir-fry, mixing well.
Then, add in the scrambled eggs.
Keep stirring until the rice is evenly cooked and coated with eggs, about 2 minutes.
Add in Salt (1 teaspoon) and give it a quick mix.
Then, sprinkle some Ground White Pepper (1/2 teaspoon) and give another quick mix.
Next, pour in the Light Soy Sauce (2 tablespoon) around the edges of the wok and give it a quick stir fry.
Lastly, add in the chopped scallions. Continue to stir fry until well combined.
Dish up and garnish with more Spring Onions or Coriander Leaves, red chilies and fried shallots. And it's ready to be served.