Instructions: Rub the rice between your fingers to separate the grains as much as possible.

Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the chili and ginger, and cook, stirring, until fragrant, about 30 seconds. Add eggs, cook until lightly scrambled. Scatter the rice into the wok and stir until heated through. Stirring constantly, add the oyster-flavored sauce, salt, pepper and mint. Mix well and cook until heated through, 1 to 2 minutes. Scoop the rice onto a warmed platter and serve hot.

This recipe yields 4 servings.

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