chinese sausage & eggs over rice

INGREDIENTS

• 3 cups of cooked rice
• 3 Chinese sausage links, 1/2-inch cubed
• 3 cloves of garlic, minced
• 2 tbs soy sauce
• 1 tbs fish sauce, and 1/2 tsp for the eggs
• 1 tsp garlic powder
• 1 tsp sugar
• freshly cracked black pepper
• pinch of salt to taste, optional
• 2 eggs, scrambled, with 1/2 tsp sugar, 1/2 tsp fish sauce, 1/4 tsp water

PREPARATION

1. Heat up wok with 1-2 tbs of cooking oil. Put in scramble eggs and fried it in a sheet. Flip over after about 2 mins. Fry for another 1-2 mins and remove from wok to cool.
2. Using the same wok, put in the cubed sausages and give it a few stirs. Then put in the garlic. Add a little more oil if the wok looks dry. Depending on how much fat is rendered from the sausage as the fat content depends on the brands and if it’s 100% pork or pork and chicken, etc.
3. Then add in the cooked rice. Turn heat down to med-high. Stir everything for a min. and then add the soy sauce, garlic powder, black pepper and fish sauce.
4. Stir well. Make sure all the rice grain is nicely colored from the sauces and is glossy.
5. Stir fry for 4-5 mins until the rice looks glossy and separated from each other.
6. For the ultimate fried rice experience, serve with Punched Up Soy Sauce and Pickled Spicy Peppers.