- Bring a pot of water to a boil, then reduce to a simmer over low heat. Blanch the beans, carrots, peas and corn for 1 min or until just cooked, and then carefully transfer into an ice bath to stop further cooking.
- Heat oil in a wok over high heat until smoking. Add chopped garlic and then stir fry for 1 min or until fragrant.
- Add cold rice, pressing against the side of the wok to remove any lumps, then add in blanched vegetables and char siu. Stir fry for 2 mins.
- Reduce heat to medium, then move fried rice to one side of the wok. Pour in eggs on other side, then combine with rice. Cook for a further 1-2 mins until done. Season with salt to taste.