- 2 or 3 links of Chineses sausage, cut into 1/4 inch slices
- 4 cloves garlic, minced
- 4 cups cold cooked rice
- 2 tablespoons light soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1/4 teaspoon white pepper
- To garnish:
- finely chopped green onion or cilantro
Add the slices of Chinese sausage to the wok and slowly cook over medium-low heat in order to render as much of the fat as possible. Move the slices of sausage around in the wok, taking care that the sausage doesn't scorch.
Remove the sausage and all but 1 teaspoon of the rendered lard from the wok. The extra lard can be discarded or set aside for another use. Add the minced garlic and stir-around to brown over low heat.
Add the rice and the rest of the ingredients to the wok and stir around until the kernels are evenly mixed and heated. Add the sausage links back to the wok and stir to mix. Serve immediately, garnishing with green onion, cilantro, or another herb.