Add 2 tablespoons of olive oil to a medium sauce pan over medium-high heat.  Add the rice stirring frequently until it is slightly brown.  Add the chicken broth, reduce heat to a simmer and cook covered for 20 minutes.  When the rice is fully cooked, all the broth has been absorbed, fluff with a fork and let cool.

Add 1 tablespoon of olive oil to a large wok over medium-high heat. Add 1/2 of the egg and scramble.  Remove from wok and set aside.  Repeat this procedure with the remaining egg.

Slice the Chinese sausage about 1/4 inch thick on a bias.  Add to the wok and cook over medium-high heat until slightly crisp [about 5 minutes].

Add the carrots to the wok and stir fry until soft.

Add the chopped onions, garlic and ginger to the wok and stir fry until translucent.

Add the cooked rice to the wok slowly mixing well with the other ingredients.  Allow the rice to slightly brown before turning.  Turn every couple of minutes until most of the rice has been slightly browned.  This should take about 10 minutes, but do not burn the rice.  If the rice sticks to the wok, add a little olive oil.

Add the peas, scrambled egg and 3/4 of the green onion to the wok and mix.  Add coarsely ground black pepper to taste.

Transfer the fried rice to a serving platter and garnish with the remaining sliced green onions.

Serves 6

Nutrition (per serving): 733.7 calories; 55% calories from fat; 45.4g total fat; 187.7mg cholesterol; 2491.3mg sodium; 688.2mg potassium; 46.2g carbohydrates; 1.8g fiber; 1.9g sugar; 33.3g protein.

Chinese sausages are available in most Oriental food stored.  Usually refrigerated or frozen.

Author: HGBJr  ...inspired by Mary Nghiem

Source: The Barnes Creek Cookbook

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