Whenever I’m in need of a quick comfort meal in a pinch, this fried rice is my go-to. Savoury Chinese sausages (AKA lap cheong) are the star here – they lend the fried rice a slightly sweet umami kick that is just so uniquely craveable. You can find Chinese sausages on the shelves of any Chinese grocery store – I use pork and chicken sausages here, but you can easily sub for all-pork or duck sausage options. It’s the perfect pantry meal to use up your leftover rice!
Note: The key to restaurant-quality fried rice is cooking over high heat with day-old rice – using fresh rice can result in mushy, sticky fried rice, while day-old rice is more dry and firm, so the grains properly separate and absorb all of your delicious seasoning without becoming too wet.
Place a large skillet or wok over high heat. Drizzle with 1 tablespoon oil.
Once oil is hot, pour in beaten eggs and scramble until just before eggs are cooked through. Remove eggs from skillet and set aside.
To the same skillet, add the remaining oil. Once oil is hot, add in sausage. Fry until fragrant and sausage is lightly golden brown, 1-2 minutes.
Add in the minced garlic and sliced scallion whites, frying and tossing until fragrant, about 30 seconds.
Add in the cooked rice, breaking up any large clumps with your spatula.
Once the rice is warmed, pour in soy sauce and oyster sauce, and sprinkle in white pepper and MSG, if using. Toss and mix until all of the rice is evenly coated with sauce and there are no clumps of rice sticking together. Taste and adjust seasoning, adding more soy sauce if you like.
Add in frozen peas (they’ll cook instantly) and cooked egg. Toss together with the rice until thoroughly mixed in.
Serve immediately and top with reserved scallion greens.