Back to 4 servings 4 cups day-old cooked white rice, chilled, preferably overnight 2 Taiwanese sweet sausages (lap cheong), casings removed, diced small 3 large eggs, beaten 4 green onions, thinly sliced, whites and greens separated 3 cloves garlic, minced 1 medium carrot, diced small 0.5 cup frozen green peas, thawed 2 tablespoons soy sauce, light or all-purpose 1 tablespoon oyster sauce, vegetarian version if needed 1 tablespoon Shaoxing wine, optional 0.5 teaspoon white pepper, ground 0.5 teaspoon salt, to taste 1 teaspoon sesame oil, toasted, for finishing 3 tablespoons vegetable oil, high smoke point, divided
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1 Step 1: Heat a wok over high heat until it smokes. Add 2 tablespoons oil, then the sausage, and stir-fry 2 to 3 minutes until the edges crisp and the fat renders.2 Step 2: Push the sausage to one side. Add the garlic and carrot and stir-fry 1 to 2 minutes until fragrant and the carrot begins to soften.3 Step 3: Drizzle another tablespoon of oil into the cleared space in the wok. Pour the beaten eggs there and stir gently until they have mostly set but still look a bit wet and glossy.4 Step 4: Stir in the peas and green onion whites and cook about 1 minute until the peas are bright green.5 Step 5: Add the cold rice and break up every clump with your spatula. Stir-fry 3 to 4 minutes until the grains are separate and lightly charred in spots.6 Step 6: Drizzle in the soy sauce, oyster sauce and Shaoxing wine around the edges of the wok so they sizzle. Add the salt and white pepper and toss for 2 minutes until the rice is evenly golden.7 Step 7: Turn off the heat. Stir in the sesame oil, taste and adjust seasoning, then garnish with the green onion greens and serve immediately.getsaucepan.com/r/ed8b4add-bf8b-5d13-bb38-1bc1a1d5bb09
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