1 bunch gai lan, stems cut into 5cm lengths, leaves roughly chopped
3 cups cold cooked white long-grain rice (see note)
1/2 cup frozen peas
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
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Heat a wok or large frying pan over medium-high heat. Add 1/2 the peanut oil. Swirl to coat. Add egg. Cook, tossing and breaking up egg into large chunks, for 2 minutes or until lightly browned. Transfer to heatproof bowl.
Carefully, wipe wok clean. Heat wok over medium-high heat. Add remaining peanut oil. Swirl to coat. Add sausage. Stir-fry for 2 minutes or until crisp. Add onion, carrot, capsicum and gai lan stems. Stir-fry for 5 minutes or until vegetables are just tender. Add gai lan leaves, rice, peas, oyster sauce and soy sauce. Stir-fry for 3 minutes or until heated through.
Toss 1/2 the egg through fried rice. Serve topped with remaining egg and drizzle with sesame oil.
All nutrition values are per serve
If you don’t have leftover rice, cook 1 cup of rice then spread over a baking tray and place in the fridge to cool.