Chinese Sausage Fried Rice

Step 1

Slice the Chinese sausage at a slight diagonal angle into thin ovals about 1/8 inch thick — this exposes more surface area for crisping.

Step 2

Crack the 2 eggs into a small bowl and whisk them together with a fork until the yolk and white are completely blended and uniform in color.

Step 3

Place a 12-inch skillet or wok over medium-high heat and add 1 tablespoon of neutral oil, then swirl it to coat the entire bottom and lower sides.

Step 4

Add the sausage slices and cook, stirring once every 20 seconds, until the edges turn golden-brown and the surface looks slightly shriveled, about 2 to 3 minutes total.

Step 5

Push the sausage to the side of the skillet and pour the beaten eggs into the empty space, then stir gently with a wooden spoon until the eggs are pale and no longer wet, about 1 minute.

Step 6

Add the 3 cups of cooled rice and break up any clumps by pressing and stirring with the back of the spoon until no large chunks remain.

Step 7

Scatter the 1 cup of frozen vegetables over the rice, then stir and toss everything together for about 1 minute until the vegetables are heated through.

Step 8

Drizzle 2 tablespoons of soy sauce around the pan and stir constantly until the liquid is absorbed and the rice looks slightly darker, about 30 seconds.

Step 9

Remove from heat and drizzle 1 teaspoon of sesame oil over the surface, then toss once more to distribute it evenly.