Sticky Chinese Sausage Fried Rice

• 3 tablespoons low sodium soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon light brown sugar
• 2 teaspoons rice vinegar
• 2 teaspoons sesame oil
• vegetable oil
• 5 links Chinese sausage, sliced into rounds
• 4 sliced scallions, plus more for garnish
• 3 garlic cloves, minced
• 1 teaspoon minced ginger
• 3/4 cup frozen peas and carrot, thawed
• 3 cups cold cooked sushi rice
• salt
• pepper
• 3 large eggs, beaten

1. Add the soy sauce, oyster sauce, brown sugar, vinegar and sesame oil to a small bowl. Whisk to combine and set aside.
2. Heat 2 tablespoons of oil in a large nonstick skillet over medium heat.
3. Add peas and carrots and cook until softened, about 5-7 minutes. Add the scallions, garlic and ginger and cook for 30-60 seconds until fragrant. Transfer to a bowl with a slotted spoon.
4. Add the sausage and cook until slightly browned, about 4-5 minutes. Transfer to the bowl with the peas and carrots.
5. Increase the heat to medium high, add the rice, and flatten in an even layer in the skillet. Cook undisturbed to allow the bottom to crisp up slightly, about 5 minutes.
6. Season with salt and pepper, then stir and let cook for another 1-2 minutes.
7. Stir in the sausage and scallion mixture. Pour over the sauce and stir to combine. Cook for 1-2 minutes.
8. Push the rice to the sides and make a well in the center. Add about 2 teaspoons of oil onto the exposed pan and add the beaten eggs. Scramble the eggs and then stir to combine.
9. Garnish with sliced scallions before serving.

soy sauce, oyster sauce, light brown sugar, rice vinegar, sesame oil, vegetable oil, links chinese sausage, scallions, garlic, ginger, frozen peas, cold cooked sushi rice, salt, pepper, eggs

Taken from www.food.com/recipe/sticky-chinese-sausage-fried-rice-537769 (may not work)