For Shun:

2-2.5 cups of day-old steamed jasmine rice
4 lop cheong sausages (Chinese sausage) bias sliced
3 whole cloves peeled/chopped garlic
1.5 yellow onion, fine chopped
1 package of dried shiitake mushrooms, soaked overnight and sliced into strips OR
1 15oz can of WHOLE straw mushrooms, peeled
4 jumbo eggs
1 small piece of fresh ginger root, julienned or thick shaved
1 8oz bag of frozen peas/carrots
1 15oz can of sweet baby corn spears
1 8oz can of sliced water chestnuts
1 crown of chopped broccoli (or 8oz bag frozen broccoli)
2-3 green onions, fine sliced
peanut oil
medium sweet soy sauce
powdered garlic
crushed pepper

Heat pan to medium-high heat and sear sausages until they sweat in the pan. Remove sausages from the pan when they are heated through, lightly browned. Add a tablespoon of peanut oil to the pan. Scramble 4 eggs in the peanut oil then remove.

Add more peanut oil to the pan and saute the julienned ginger root. Once they are golden brown, add the chopped garlic. When the garlic is light golden brown, add the onions and saute until translucent. Add the mushrooms and chopped broccoli to soak up some of the flavor. When the broccoli is tender crisp, add the baby corn and water chestnuts; cook until tender. If out of peanut oil, add some more at this stage.

Add the peas and carrots until heated through. Then add the rice. Make sure the rice isn’t cold or it will take forever to separate and stir. Drizzle medium sweet soy sauce throughout the mixture until it is lightly colored. Turn off the heat and continue to stir fry, season with powdered garlic and crushed pepper.

Toss in the scrambled eggs and sausages. Sprinkle green onions over the mixture and stir lightly. Remove from pan and serve warm. You can serve it by itself or with any meat or vegetable dish.