Instructions: Stir the chicken stock, soy sauce, oyster-flavored sauce, sesame oil and salt together in a bowl.

For the Dish: Heat a wok over high heat until hot. Pour in the oil and swirl to coat the sides. Add the ginger and garlic and stir-fry until fragrant, about 20 seconds. Add the meat and stir-fry until almost cooked through, 1 to 1 1/2 minutes. Scatter the vegetables over the meat and stir-fry until vegetables are tender-crisp, about 2 minutes.

Push the vegetables and meat to the sides of wok and pour in the eggs. Stir until the eggs are lightly scrambled. Add the rice and stir-fry until the egg and vegetables are mixed throughout the rice and the rice is heated through, about 3 minutes. Pour in the sauce and toss to coat evenly. Scoop onto a warm serving platter.

This recipe yields 4 servings.

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