Asian Fried Eggs (in a wok)

0 Pour oil into a wok. (This should create a layer of about 1/4 inch of oil in the wok, depending on the size or your wok. Add some more oil if needed.)
1 Place wok over medium-high heat until the oil is hot. 
2 While oil is heating crack egg into a small ramekin or coffee cup.
3 Gently tip egg into the hot oil.
4 Let the egg fry, without moving it, until the whites start to look firm and cooked through and the edges are bubbly and deep golden brown, 2 to 3 minutes.
5 When the edges and bottom of the egg are golden brown, use a spoon or wok spatula to scoop up a small amount of hot oil and drizzle it over top of the egg. Do this for about one minute just until all of the whites are fully cooked.
6 Transfer the cooked egg to a paper towel-lined plate to soak up some of the excess oil. 
7 Serve immediately, while egg is still hot.