Chinese fried rice or yang chow fried rice

Ingredients

• 4 tsp vegetable oil
• 1 egg, slightly beaten
• 1½ pcs Chinese sausage
• 1 small leek
• 3 gloves garlic
• 1/2 carrots finely diced
• 2 tsp soy sauce
• 1 teaspoon sesame oil
• ¼ teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 2 cups day-old cooked Jasmine rice

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Preparation

• In a wok or large pan, heat up 2 tsp vegetable oil and fry the beaten egg until partially done. Don't over cook, transfer to a small plate, break down to small pieces and set aside.
• In the same wok or pan over medium heat, add the remaining oil then fry the Chinese sausage. Fry lightly until the sausage starts to render its own fat. Transfer the partially cooked sausage in a small plate and set aside as well.
• Still in the same wok or pan over medium heat, with the remaining oil including the oil rendered by the sausage, fry the garlic followed by the leek. Add in carrots followed by sausage and continue sautéing.
• Add soy sauce and sesame oil and cook for several seconds more. Then, add in the rice and continue cooking with stirring to properly separate the rice grains. Add in the egg and season with salt and freshly ground pepper.
  
• Continue stir-frying until all ingredients are cooked through and steaming hot.

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