Start by making sure everything is prepped and ready to go. Dice the ham and roast pork, chop the onion, and measure out your peas. Having everything at your fingertips makes the cooking process smoother.

Trust me; you don't want to scramble around looking for ingredients while the oil is getting hot!

In a large skillet or a wok, heat the vegetable oil over medium-high heat. Add the beaten eggs and scramble them until just set.

This should only take about a minute or so. Once they’re cooked, transfer the eggs to a plate and set them aside.

In the same skillet, add a bit more oil if needed and toss in the minced garlic. Stir for about 30 seconds until it gets fragrant (but beware of burning!). Then, throw in the chopped onion and sauté until it turns translucent.

Next, add the shrimp, diced ham, and roast pork to the skillet. Sauté them for 3 to 4 minutes until the shrimp turns pink and everything heats through. This step adds layers of flavor thanks to the varying tastes of the meats.

Now comes the fun part! Add the steamed rice to the pan. Make sure to break up any clumps as you stir. It’s important that your rice is day-old; it helps achieve that perfect fried texture without being mushy.

Once the rice is well mixed with the meat and veggies, it’s time to season. Add in the soy sauce, toasted sesame oil, salt, sugar, Shaoxing wine, and white pepper. Stir for a couple of minutes until everything is evenly coated in the sauce.

Finally, toss in the peas, scrambled eggs, and scallions. Stir everything to combine, ensuring that the peas heat through and the flavors meld together.

Don’t forget to add the shredded lettuce right at the end; its freshness balances the entire dish. Give it a final stir and voilà—you’ve made Young Chow fried rice!