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Step 1: 

Heat 2 tablespoons of canola oil in a wok over high heat.

Step 2: 

Add the beaten eggs and fry until they are fully cooked. Transfer them to plate.


Step 3: 

Add the remaining oil, garlic, and carrot, and stir-fry for 2 minutes.


Step 4: 

Add the sausage and half of the scallions and cook for 1 minute.


Step 5: 

Add the cooked rice, soy sauce and rice wine vinegar. Stir-fry until the rice is hot, about 2 minutes.


Step 6: 

Stir in the reserved eggs and transfer to a serving dish. Garnish with the remaining scallions and serve.

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