Instructions

• Heat a wok or large skillet over high heat until hot. Add 2 tablespoons cooking oil and swirl to coat the surface.
• Add 4 cloves garlic, minced, and sauté about 15–30 seconds until fragrant and just turning golden (do not burn).
• Add 2 Chinese lap cheong sausages, cut into small pieces, and stir-fry about 1 minute until heated and beginning to brown.
• Push the sausage to one side of the wok. Pour in the 2 large eggs, lightly beaten, let them set briefly, then scramble and break them into bite-sized pieces with your spatula until mostly cooked.
• Add 1 cup frozen mixed vegetable, thawed, and stir 30–45 seconds to warm and combine with the eggs and sausage.
• Add 4 cups overnight steamed rice (cold). Break up any clumps with the spatula and mix thoroughly so the rice grains separate and combine with the other ingredients.
• Pour in 1 tablespoon soy sauce, 1 tablespoon fish sauce, and 1 tablespoon oyster sauce, then add 3 dashes ground white pepper. Stir and stir-fry for 1–2 minutes until the sauces are evenly distributed and the rice is heated through and slightly toasty.
• Taste and add salt to taste if needed. Give one final toss to combine.
• Remove from heat and serve immediately.