Prep time: 15 minutes
Total time: 30 minutes
Serves: 4 to 6
3 Tbsp oyster sauce
2 Tbsp soy sauce
1/2 tsp sugar
2 tsp toasted sesame oil, divided
2 eggs, beaten with 2 tsp water
2 Tbsp plus 2 tsp peanut or canola oil
8 oz fully cooked chicken-apple sausage, diced
1/2 tsp Chinese five-spice powder
3/4 cup finely chopped onion
1 Tbsp minced fresh ginger
2 tsp minced fresh garlic
2 1/2 cups cold cooked white rice, preferably jasmine (leftover takeout is fine)
2/3 cup frozen peas
1/2 cup pre-shredded carrots
1/2 cup minced scallions
Combine the oyster sauce, soy sauce, and sugar in a small bowl, and set aside.
Warm 1 tsp of the sesame oil in a large nonstick skillet or wok over medium-high heat. Add the eggs, and cook until softly scrambled. Transfer to a plate and break into small pieces. Wipe the pan clean.
Heat 2 tsp of the peanut or canola oil in the same skillet over medium-high heat. Add the sausage in a single layer, and cook, undisturbed, 2 minutes to sear. Add the five-spice powder, and stir-fry 1 minute more. Transfer to the plate with the eggs.
Add the remaining 2 Tbsp of the peanut or canola oil to the pan. Add the onion, and stir-fry 1 minute. Add the ginger and garlic, and stir-fry 30 seconds. Add the rice, and stir-fry 2 minutes. Return the sausage and eggs to the pan, along with the peas, carrots, scallions, and oyster-sauce mixture. Toss gently until heated through. Drizzle with the remaining 1 tsp sesame oil.