Instructions

1. Thinly slice 4 Chinese sausages crosswise. Thinly slice 4 medium scallions, keeping the white and light green parts separate from the dark green parts.
2. Place 2 large eggs and 1/8 teaspoon of the kosher salt in a small bowl, and whisk with a fork until broken up and no streaks of egg white remain. Place 2 tablespoons oyster sauce, 2 tablespoons soy sauce or tamari, and the remaining 1/2 teaspoon kosher salt in a second small bowl. Run your hands through 4 cups cold cooked rice to loosen the grains and break up any clumps.
3. Heat a large wok or nonstick skillet over medium-high heat. Add the Chinese sausage and scallion white and light green parts. Stir-fry until fragrant and the fat starts to render from the sausage, about 30 seconds.
4. Add 1 tablespoon of the oil and let heat for a few seconds. Add the rice and stir-fry until combined. Spread into an even layer and let cook undisturbed until starting brown on the bottom and lightly char in spots, 1 to 4 minutes.
5. Add 2/3 cup frozen peas and scrape in the oyster sauce mixture, and stir-fry for 1 minute to combine. Push the rice mixture to one side. Drizzle the open space with the remaining 1 teaspoon oil, add the eggs, and cook, stirring occasionally, until almost set, 30 seconds to 1 minute.
6. Remove the pan from the heat. Drizzle with 1 teaspoon toasted sesame oil, sprinkle with the dark green scallion parts, and add a few grinds of white or black pepper. Toss to combine, breaking up and incorporating the eggs into the rice mixture. Taste and season with more kosher salt as needed.