Cook The Book: Sausage, Shrimp, And Chicken Fried Rice

• One 2-ounce Chinese sausage
• 3 ounces medium shrimp, peeled and deveined
• 2 ounces boneless, skinless chicken breast, minced with a cleaver or heavy knife or in a food processor
• 2 large eggs, plus 1 large egg white, beaten
• 1 teaspoon cornstarch
• 1/2 teaspoon plus a pinch of salt
• Vegetable oil, for passing through
• 1/3 cup peeled and minced onion
• 2 scallions, white and green parts, trimmed and minced
• 3 tablespoons thawed frozen baby green peas
• 2 1/2 cups cooked white rice
• Pinch of ground white pepper

1. Fill the bottom of an Asian-style steamer with an inch or two of water, and bring it to a boil over high heat. (You can also use a collapsible Western-style steamer in a large saucepan.) Put the Chinese sausage on a plate, place the plate in the steamer, cover, and steam until the sausage is heated through, about 10 minutes. Transfer the sausage to a cutting board and slice it diagonally into 1/2-inch-thick pieces.
2. Combine the shrimp, chicken, egg white, cornstarch, and the pinch of salt in a medium bowl. Mix well, and set aside.
3. Heat a large wok over high heat. Add enough oil to come 1 inch up the sides of the wok, and heat it to 300u0b0F. Add the shrimp and chicken, and stir gently unto they turn white, about 45 seconds. Using a wide wire-mesh strainer, transfer the shrimp and chicken to a colander to drain. Discard all but 4 tablespoons of the oil from the wok.
4. Return the wok with the oil to high heat, and heat until the oil is shimmering. Beat the whole eggs in a small bowl, and add to the wok. Scramble the eggs until they are quite firm and not runny, about 15 seconds. Transfer to a plate. Return the shrimp and chicken to the wok, and add the onions and the scallions. Stir-fry until the scallions soften, about 15 seconds. Add the sausage and peas, and stir-fry for 15 seconds. Add the rice, white pepper, and remaining 1/2 teaspoon salt, and stir-fry until the rice is piping hot, about 3 minutes. Return the eggs to the wok and stir-fry for a few seconds. Serve immediately.

shrimp, chicken, eggs, cornstarch, salt, vegetable oil, onion, scallions, white rice, ground white pepper

Taken from www.seriouseats.com/recipes/2008/08/sausage-shrimp-and-chicken-fried-rice.html (may not work)