Yang Chow Fried Rice

I added my own little twist to this classic Chinese egg fried rice where I used sausages instead of Chinese barbecue pork (Char Siu).  This recipe is yummy, simple, and a meal on its own.

INGREDIENTS

• 3 Chinese sausage links (diced)
• ½ cup chicken (sliced thinly)
• 1 cup shrimp (small size; peeled and deveined)
• 3 garlic cloves (minced)
• ½ medium white onion (minced)
• ½ cup peas (fresh or frozen)
• 3 cups rice (cold)
• 3 eggs (lightly beaten)
• 3 scallions (thinly sliced)
• Salt (to taste)
• Pepper (to taste)

INSTRUCTIONS

1. Season chicken and shrimp with some salt and pepper. 
2. Heat a large wok or skillet over high heat.  Add a little oil and quickly make soft scrambled eggs.  Set aside.
3. Lightly brown the sausages, add chicken, and then finally the shrimp. Do not overcook.  Set aside.
4. Add some more oil and sauté garlic and onions, for about a minute.
5. Add the peas.  Cook for about 1 minute.
6. Add rice, breaking it up while constantly mixing.  Turn the heat down at this point so the bottom doesn’t burn.
7. Add the eggs in and evenly combine with rice.
8. Add salt and pepper to your taste.
9. Bring the proteins back in.
10. Add scallions and serve right away.