1Soak the Chinese sausage in water for 5 mins. Peel off the casing and chop into largish chunks.
2Beat 2 eggs with ¼ tsp pepper in a small bowl.
3Heat the oil in a wok over medium heat until it feels relatively hot. Add the Chinese sausage and stir occasionally, allowing the sausage to brown and its flavour to permeate the hot oil.
4Add the chunks of fishcake and stir-fry for about 1 min.
5Add the ginger and garlic, stir-frying until lightly golden brown.
6Push the ingredients to the side of the wok and pour the beaten eggs into the empty side of the wok.
7Allow the egg to set three-quarters of the way.
8Add the rice. Crank up the heat to high and stir-fry everything together like your life depended on it. The goal is to allow the individual ingredients to come together and to toast the rice until some parts are lightly charred. Fry until the rice is golden. This takes about 3 mins.
9Add the light soy sauce, fish sauce, sesame oil and ¼ tsp pepper. Continue frying until the seasoning is well distributed. Turn off the heat.
10Add the spring onions and mix thoroughly. The heat from the rice will release the flavour from within the raw spring onions.
11Dish out and consume while piping hot! This will warm bellies and souls.
Recipe & Photo: Lace Zhang/Marshall Cavendish