Rinse the shiso leaves in water a couple of times. Pat dry on a clean kitchen towel, finely chop, and set aside.

Crack the eggs into a large bowl. Add the salt, white pepper, water, oyster sauce, Shaoxing wine, and sesame oil. Beat the eggs for 30 seconds until the eggs get a little foamy—you should see a layer of small bubbles floating on the surface. Mix in the chopped shiso leaves.

Heat a wok or skillet until it just starts to smoke, then reduce the heat to medium. Wait 10 seconds for it to cool slightly, then add the oil. Swirl the oil around to coat, using your wok spatula to help you. The oil should be hot, but not smoking at this point.

Add the egg mixture. Flip and stir them slowly with a spatula. Don’t let the eggs brown or firm up too much. Once the eggs are just cooked, they’re ready to serve with your favorite steamed grains!