Ingredients
2 tablespoons sunflower oil
1/2 lb Chinese sausage, cut into medium dice
1-1/2 cups minced onion
2/3 cup medium dice carrot
1/2 cup medium dice mushrooms
3/4 cup red or green bell pepper, cut into strips
2 cups shredded cabbage
3 cups steamed rice
Black pepper as needed
1/2 cup frozen garden peas
2 large eggs, lightly beaten
2 tablespoons mushroom soy sauce
2 tablespoons Light soy sauce
Method
1. Heat the oil in wok over medium heat until it shimmers. Add the diced sausage and stir-fry until the fat is released and the sausage is very hot, Add the onion and continue to stir-fry until golden,
2. Add the carrot and stir-fry until hot, Add the mushrooms and stir-fry until they begin to release a little moisture, Add the peppers and stir-fry until they are limp, Add the cabbage and stir-fry until the cabbage is very hot,
3. Add the rice and stir-fry until rice is hot and begins to brown. Season to taste with salt and pepper. When the rice begins to turn golden in spots, add the peas and stir-fry until they are bright green.
4. Pour the beaten eggs into the wok around the edge of the rice. Leave the eggs undisturbed until they begin to turn opaque, then fold them into the rice and cook until the eggs are set and the dish is very hot, Season to taste with mushroom soy sauce, Light Soy Sauce,Black pepper. Serve at once on a heated platter or plates.
