Fried Rice with Chinese Sausage

We're not really fans of Chinese sausage, but ocassionally it's fine. This time is because I just wanted to clear some leftovers. I added fishcake for my kids, since they don't eat Chinese sausage

What you need:

4portions of overnight rice, cold

a few handful of frozen vegetables of your choice

1 onion, peeled and chopped

2 cloves of garlic, peeled and minced

4 eggs, lightly beaten

1 chinese sausage, sliced

1 big fish cake, sliced

1tbsp sesame oil

1tbsp oyster sauce

2tbsp light soy sauce

1tbsp margarine

1/2 tsp mushroom stock powder

dashes of salt, pepper

a little cooking oil to sautee 

Method:

• Heat margarine in a wok, scramble egg until the doneness you preferred, scoop out and set aside
• In the same wok, heat a little oil and fry chinese sausage until fragrant and a little crisp at the edges. Scoop out and set aside
• Using the same wok, heat cooking oil and sautee garlic and onion until fragrant. Add in fish cake and frozen vegetables, cook until softened
• Add in rice, oyster sauce, light soy sauce, mushroom stock powder, salt, pepper, stir well 
• Add in chinese sausage and scrambled egg, toss well
• Serve immediately