- 2 eggs
- 1 teaspoon salt
- Black pepper, to taste
- 5 tablespoons peanut or vegetable
oil for frying, or as needed
- 1 - 2 Chinese sausages, diced (I used 2)
- 1/4 cup shredded carrot
- 1/2 cup frozen peas
- 4 cups leftover cooked rice
- 1 teaspoon oyster sauce, or to taste
(I used 1 teaspoon)
- 1 teaspoon soy sauce
- Extra salt and pepper to taste, optional
- 1 green onion, finely chopped, optional
HOW TO PREPARE
- Beat the eggs in a small bowl with
the salt and pepper.
- Heat a wok or frying pan and
add 2 tablespoons oil.
- When the oil is hot, add the eggs.
- Cook, stirring, on medium heat,
until they are lightly scrambled
but not too dry.
- Remove the eggs and clean out the pan.
- Heat 1 tablespoon oil in the pan or wok.
- When the oil is hot, add the minced ginger.
- Stir-fry for a few seconds,
then add the Chinese sausage.
- Stir-fry the sausage for a minute,
then add the shredded carrot
nd the green peas.
- Stir-fry for up to 2 more minutes
and remove from the pan.
- Clean out the pan.
- Heat 2 tablespoons oil in the wok.
- Reduce the heat to medium and add
the rice, stirring with chopsticks
to break up any clumps.
- Stir in the remainder of the
soy sauce and oyster sauce.
- Season with salt and pepper if desired.
- Add the sausage and vegetables back into the pan.
- Stir in the scrambled egg.
- Heat through and stir in the green onion if using.
- Serve hot.
