Cantonese fried rice with cured meat

Slice the Cantonese sausage thinly on a 45 degree angle.

Remove the skin from the cured pork belly and slice thinly.

Whisk two eggs until no egg white shows.

Separate the gai lan leaves and stems; dice the stems into thin rounds and roughly cut the leaves.

Squeeze the soaked shiitake, saving the soaking liquid, and slice thinly; dice the garlic and scallions.

Over medium-low heat with no oil, saute the sausage, pork belly and shiitake a few minutes until the meat is slightly translucent; do not let it burn.

Turn the heat to high, push to the side, add about 2 tablespoons of oil and scramble the egg into small pieces.

Add the gai lan stems, garlic and 2 to 3 tablespoons of mushroom soaking liquid; stir until most of the water evaporates.

Push aside, add the day-old rice and stir-fry on high a couple of minutes until the grains jump, then add the soy sauce and sugar.

Toss in the gai lan leaves until wilted, then the diced scallions.