Fried Rice with Chinese Sausage

I love fried rice. I don't know whether it's the MSG or some other kind of supernatural ingredient or drug that Chinese restaurants put in it but it's like crack. Right? Just when you think you can't have any more...you always go back. Even the next morning, when it's cold in the fridge - it's there and you have to have it. Problem is, it usually leaves me with a serious stomach ache and too much guilt to handle. So I've been searching for a recipe to recreate that crackness at home. It's hard to achieve. But - Chinese sausage really helps. I'd never bought it or cooked it until last week and it's actually pretty easy to find in most grocery stores. I'm 100% hooked. You gotta try this recipe.

Here's the kicker - I adapted this recipe is from Brian Boitano. Yes, you heard me. The skater. Go figure ;)

1/4 cup canola oil, divided
2 eggs, lightly beaten
1 shallot, finely diced
1 tbsp chopped ginger
1 tbsp chopped garlic
1 cups bok chok, finely diced
1/3 cup peas, still frozen or just thawed
2 links Chinese sausage, sliced or diced
3 green onions, chopped 
2 cups cooked white rice
2 tbsp soy sauce
2 tsp rice wine vinegar

*There are a couple ways to do this - use leftover rice, or cook the rice and sausage when you make this. A technique that I found popular is to cook the rice and when it's got about 5-10 minutes left to steam, put the sausage slices (uncooked) on top of the rice and let them steam together. This cooks the sausage and allows the flavors to infuse the rice. It's yummy.

1. Heat 2 tbsp of canola oil in a wok or large pan over high heat. Add the beaten eggs and fry until just cooked. Transfer them to a plate.

2. Add the remaining oil, shallot, ginger, garlic, and bok choy and stir fry for a couple minutes.

3. Add the sausage (if not cooking over rice), the peas and green onions. And cook until sausage is cooked through.

4.  Add the rice, soy sauce, and rice wine vinegar. Stir fry until rice is hot (if using leftover rice).

5. Stir in the egg and serve.