Preparation: 

Preparation time: 30 min

Cooking time: 30 min

Serving: 4

Ingredients:

• 5 links (about 5 ounces) Chinese sausage, such as lap Cheong
• 5 scallions
• 4 large eggs
• Kosher salt
• 1/2 teaspoon granulated sugar, divided
• 3 tablespoons plus 1 teaspoon neutral oil, such as vegetable or canola oil
• 1 tablespoon soy sauce
• 1 teaspoon fish sauce
• 1/4 teaspoon toasted sesame oil
• 1/4 teaspoon chicken bouillon powder, optional
• 1/8 teaspoon ground white pepper
• 5 cloves garlic, minced
• 6 cups of day-old cooked jasmine rice
• 1 cup (about 5 ounces) frozen peas
• Chili crisp or chili crunch, for serving

Instructions:

1. Score the casing on the Chinese sausage lengthwise and peel off the casing. Cut each sausage into quarters lengthwise and chop it into 1/2-inch dice. Slice the scallions and keep the white parts and green parts separate. Set aside.
2. Beat the eggs with 1/2 teaspoon salt, 1/4 teaspoon of sugar and 1 teaspoon of neutral oil.
3. Mix the soy sauce, fish sauce, toasted sesame oil, bouillon powder, if using, and white pepper together in a small bowl until combined.
4. Heat a wok over high heat until it starts to smoke, about 2 minutes. Swirl in 1 tablespoon of the neutral oil to evenly coat the wok and wait until it starts to smoke again. Add the beaten egg, swirl the wok to create a thin egg omelet, then stir and scramble it to create bite-size pieces. Transfer the egg pieces back to the bowl you used to scramble them (they’ll be reheated).
5. Reduce the heat to medium. Swirl in the remaining 2 tablespoons of neutral oil to evenly coat the wok. Add the diced Chinese sausage and the white parts of the scallions. Stir-fry until the fat is rendered from the sausage and the sausage starts to brown, about 2 minutes. Add the garlic and cook until golden, about 1 minute. Add the rice and 1/2 teaspoon kosher salt. Stir-fry until the rice grains are warm and start to brown, about 2 minutes.
6. Spread the rice flat over the wok and drizzle half of the soy sauce mixture around the edge of the wok just above the level of the rice so the sauce hits the hot metal and can caramelize. Once it caramelizes, toss the rice to evenly distribute the sauce and then repeat the same process of spreading the rice flat and caramelizing the remaining sauce mixture. Stir-fry until the rice is mixed, spread it flat again, and leave it undisturbed until the bottom starts to brown and get crispy, about 2 minutes.
7. Stir the rice and spread it flat again over the wok and sprinkle the frozen peas and scrambled eggs on top of the rice. Leave the rice alone until it begins to brown on the bottom, about 2 minutes. Toss to combine and taste for seasoning. Stir in the green parts of the scallions and serve with chili crisp on the side.