Ingredients Jump to Instructions ↓

  1. 1/4 cup canola oil , divided

  2. 2 eggs, lightly beaten

  3. 1 tablespoon chopped ginger

  4. 1 tablespoon chopped garlic

  5. 1 carrot, finely diced

  6. 2 stalks celery, finely diced

  7. 3 links Chinese sausage , sliced

  8. 1 small bunch scallions , sliced, divided

  9. 4 cups cooked white rice

  10. 1/4 cup low-sodium soy sauce

  11. 1 tablespoon rice wine vinegar

Instructions Jump to Ingredients ↑

  1. Heat 2 tablespoons of canola oil in a wok over high heat. Add the beaten eggs and fry until they are fully cooked. Transfer them to plate. Add the remaining oil, ginger, garlic, carrot, and celery, and stir-fry for 2 minutes. Add the sausage and half of the scallions and cook for 1 minute. Add the cooked rice, soy sauce and rice wine vinegar . Stir-fry until the rice is hot, about 2 minutes. Stir in the reserved eggs and transfer to a serving dish. Garnish with the remaining scallions and serve.


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