This substantial, rib-sticking dish is perfect for keeping you warm on chilly nights. It incorporates elements from a variety of civilizations, including Chinese, East Indian, and North American cuisines. It began as a way to use up leftover meats and rice, but it evolved into its own distinct Chinese fried rice version.

Equipment

• Although a wok is ideal, a large nonstick frying pan will suffice.
• To make an omelets, use a second frying pan.
• Notes on the general
  The white steamed rice should be made the night before or at least allowed to cool for a few hours. To prevent clumping after it has cooled, fluff it up with a fork while it is still hot. [If it's too clumpy the next day, use a wooden spatula to gently break it apart.

• The original form of this recipe, which uses halapeno peppers, is quite fiery. This is optional, but if you do use it, add it in with the onions and mushrooms.

Ingredients

• Two batches of 2-3 tbsp cooking oil (canola, vegetable oil).
• 1/2 to 1 pound Oktoberfest sausage, sliced into thick, bite-sized discs, then quartered or halves. If required, substitute hot Italian sausage.
• Any leftover meats, shredded or diced into bite-sized pieces (ham, roast beef, turkey, chicken, Vietnamese new nuong barbecue pork sausage). If you're using two types of meat, shred one and dice the other for a more textured dish. You have complete control over the quantity.
• 2 tbsp diced onion
• 1/4 cup sliced mushrooms 1/4 cup tiny chopped mixed bell peppers (optional)

• 1 halapeno pepper (or other hot pepper) cut (optional). If you don't want too much heat, remove the seeds. Slice the pepper with a fork and knife.

• If you must use your hand, immediately wash it in soap and water to avoid accidently touching your (or someone else's) face.

• 1/8 cup thawed green peas (optional)

• to taste with salt and black pepper

• Deglazing with white wine

• 1 egg omellete, thinly sliced and torn into bite-sized ribbons (about 1-2 inches long).

• red pepper flake, crushed (optional)
• 1 cup cooked rice Break apart clumps with a wooden spatula rather than a fork if the rice is in clumps.
• 1 green onion stalk, finely cut on a bias
• The ingredients listed above make enough for a side dish for 2-3 people or a hearty supper for one person.

Preparation

• With 1-2 tbsp of cooking oil, heat the wok or a fairly big nonstick frying pan.
• Sauté for 1-2 minutes with the uncooked meats. After that, add any leftover/cooked meat and continue to sauté for another 2-3 minutes.
• Sauté the onions and mushrooms for 1 minute. If the vegetables become stuck, deglaze with a small amount (1 tbsp) of white wine. Allow the wine to almost fully evaporate before continuing.
• Add a tbsp of cooking oil to the mix. Swirl it around the pan for about 1 minute to warm it up.
• Sauté for 1 minute with bell peppers, halapenos, and peas (if desired).
• Toss in the shredded omellette.
• Season with salt and black pepper to taste. If desired, add the red pepper flake.
• If necessary, break up the rice with a wooden spatula. Toss the rice to evenly distribute all of the ingredients. Do not cook the rice for more than 1 minute over high heat.
• Turn the heat off. Toss in the chopped green onions and stir well.

Serving

Serve with a side of bean sprout and mushroom stir-fry or as a main course with a garnish of finely diced tomatoes and onions. (Alternatively, shortly after the rice, add bean sprouts to the dish while it's still on the stove.) This will give the piece some texture.) Keep in mind that this is a dish with a lot of protein and a lot of carbs. Some diets advise against combining the two.

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