Chinese Sausage Fried Rice

Instructions

1. Prepare the rice
   Break up any clumps in the cold rice with your fingers. Day-old refrigerated rice works best as it's drier and less likely to become mushy when stir-fried.
2. Cook the Chinese sausage
   Heat 1 tablespoon of oil in a large wok or non-stick skillet over medium-high heat. Add the sliced Chinese sausage and stir-fry until the fat renders and the sausage becomes slightly crispy, about 2-3 minutes. Remove and set aside, leaving the flavored oil in the wok.
3. Cook the eggs
   Add another tablespoon of oil to the wok. Pour in the beaten eggs and scramble until just set but still moist, about 30 seconds. Remove and set aside with the sausage.
4. Stir-fry the aromatics
   Add the remaining tablespoon of oil to the wok. Add the diced onion and white parts of the green onions, stir-frying until translucent, about 2 minutes. Add the garlic and stir-fry for 30 seconds until fragrant.
5. Add vegetables
   Add the frozen peas and carrots to the wok and stir-fry for 1-2 minutes until heated through.
6. Combine all ingredients
   Add the cold rice to the wok, breaking up any remaining clumps. Stir-fry for 2-3 minutes until the rice is heated through. Return the cooked sausage and scrambled eggs to the wok and toss everything together.
7. Season the dish
   Drizzle the soy sauce, oyster sauce, and sesame oil over the rice. Sprinkle with white pepper. Toss everything together until the rice is evenly coated with the seasonings and has a uniform color.
8. Finish and serve
   Turn off the heat and stir in the green parts of the green onions. Transfer to a serving dish and serve hot. For an authentic presentation, you can mold the rice into a dome shape before serving.