In a Carbon Steel Wok, heat 2 Tbsp. oil over medium-high. When the oil starts to shimmer, pour in the beaten eggs and season with a large pinch of white pepper. Scramble the eggs, stirring occasionally until just cooked through. Remove and set aside.

Heat the remaining 2 Tbsp. of oil in the empty wok over high. Add garlic and ginger and cook until aromatic. Add the lap cheong, shiitakes, and most of the green onions (reserve a few for garnish). Continue to stir-fry all ingredients until cooked through, about 3 minutes.

Add rice and stir to combine. Add butter, miso, oyster sauce, and another large pinch of white pepper to the wok. Add eggs back to the wok, and stir-fry the mixture over medium-high for 3-4 minutes, being sure to break up the egg. Once fully incorporated, remove from heat.

Place the fried rice on a Serving Platter, and garnish with cilantro, red onion, and remaining green onion.