In a medium bowl, mix the meat, oyster sauce, and soy sauce until they’re uniformly combined. Heat 1 tablespoon vegetable oil in a medium sauté pan over high heat. When the oil is hot, add the meat mixture and stir-fry until the meat is just cooked through. Transfer it to a plate.
In a separate bowl, beat the eggs until they are uniformly mixed and no clear white is visible. Add the salt and 3-tablespoons of slurry (from the sauce below, three tbsp corn starch mixed with 3 tbsp chicken stock)to the eggs and whisk to mix. Add the vinegar, wine, sesame oil, carrot, water chestnuts, half of the scallions, and the cooked meat. Mix well to combine.
Pour about ⅛ inch/3 millimeters of vegetable oil into a large skillet and heat over medium-high heat. When it is hot, use a ⅓-cup/80-milliliter measure to scoop the egg mixture into the skillet; make as many as you can fit without allowing them to touch. Fry, turning each egg pancake over when it is slightly brown on the bottom, about 1 minute. Continue cooking until it’s cooked through and set, another minute or so depending on how hot your pan is.
Transfer the pancakes to a paper towel–lined plate as you finish each batch. (If you are holding these to serve later, put them in a 200˚F/93˚C oven until you’re ready to serve.)
While you are cooking the eggs, strain the sauce through a fine-mesh sieve, return it to the pan, and bring it back to a simmer. Remove from the heat and add the rest of the scallions.
Serve the pancakes over rice, spooning plenty of sauce over them.