Ingredients:
- 3 Chinese Sausages, sliced diagonally
- 1 Medium Onion, diced
- 1 Carrot, diced small
- 2 Scallions, sliced diagonally
- 2 cloves, garlic, finely minced
- 5 cups, White Rice, cooked
- ¾ teaspoon, Salt
- ¼ teaspoon, Sugar
- 2 teaspoons, Hot Water
- ½ teaspoon, Sesame Oil
- 2 teaspoons, Soy Sauce
- ½ teaspoon, Dark Soy Sauce
- pinch, White Pepper
- 1 teaspoon, Shaoxing Wine (optional)
- 4 tablespoons, Vegetable Oil (divided)
- 3 large Eggs, beaten
- ⅔ cup, Green Peas, cooked
- 1 teaspoon, Shaoxing Wine (optional)
Directions:
- Prepare a sauce in a small bowl, by adding salt, sugar, hot water, sesame oil, regular soy sauce, dark soy sauce, Shaoxing wine, and ground white pepper. Stir thoroughly and set aside.
- Heat your wok over medium high heat and spread 2 tablespoons of vegetable oil around in the wok.
- Add the beaten eggs to the oil, scrambling them and breaking them up into smaller pieces with your wok spatula just until done. Transfer them to a large bowl and set aside.
- Add 1 tablespoon oil around your wok. Add the sausage, and stir-fry for 20 seconds. Add the onion, scallions, carrots and garlic to wok and stir fry 1-2 minutes until onion is translucent. Remove and add to large bowl. Set aside.
- Add 1 tablespoon oil around wok. Add the rice and using spatula flatten out and break up any clumps. Stir fry the rice to heat it through.
- Once the rice is warmed, pour the sauce you prepared, evenly over the rice. Mix using a scooping motion with your spatula for 1-2 minutes, until the rice is evenly coated with sauce.
- Add all the ingredients you set aside in large bowl to wok. Add green peas, and fold everything into the rice. Stir fry the for another minute.
