Step 1

Add the sausage to a wok and spread out into a single layer. Turn heat on medium high and let them cook without stirring until they start to brown on one side and render a little bit of fat. Toss the sausage and keep cooking briefly just to cook them through. Do not cook them for too long or you will render out too much fat and cause the sausage to become too salty. Remove from heat, then remove the sausage from the pan, leaving any rendered fat behind.

Step 2

Add more oil to coat the bottom of the pan. Turn the heat on medium and add onions and carrots and cook for about 2 minutes or until onions are translucent. Add garlic and cook for another 30 seconds, then add gailan and toss just until wilted.

Step 3

Push veggies to one side to create space for the eggs, and move the wok so the veggies are sitting a bit off the element. If the pan is dry, you can add a bit more oil for the eggs here. Add the eggs and break the yolks, then let them set about half way.

Step 4

Scramble briefly, then add the rice and pour the soy sauce, fish sauce, sugar and pepper onto the rice and toss everything together briefly.

Step 5

Add the sausage back in and continue tossing until the rice is all separated and evenly coated in the sauce.

Step 6

Once well mixed, let the rice sit without stirring for 10-15 seconds to toast slightly, then toss to mix and let it toast again. Do this 3 times, or more if your rice is a bit moist, until the rice is dry and some of the grains have browned.

Step 7

Remove from heat and plate. Top with some chopped cilantro or green onions and serve with fresh cucumber slices. I like to squeeze a bit of lime over it as well to cut the richness. Enjoy!