Chinese sausage fried rice (Thai version)

Cut the Chinese sausage into thin rounds on a slight bias.

Cut the gai lan stems into thin rounds so they cook as fast as the leaves; cut the thin stems and leaves into half-inch to three-quarter-inch ribbons.

Render the sausage slowly in a completely dry wok, no oil, without high heat since the sweet sausage burns easily, until translucent, browned underneath and blistered; toss to heat through. Do not over-render, or the flavor gets too salty. Set aside.

Add a little more oil if needed; cook the onions and carrots about 2 minutes over medium to medium-high heat until cooked through.

Add the garlic and white pepper, so the pepper infuses the oil; about 30 seconds.

Add the gai lan and toss until the leaves wilt.

Push everything aside, move the heat under the empty spot, add a little oil and the eggs; scramble only partly for a marbled effect.

While the eggs are still a little runny add the rice; turn the heat to high; season with fish sauce, soy sauce and a little sugar; toss hard for the first minute to break up every lump.

Return the sausage; let the rice sit until it toasts and gets crispy bits.

Taste if making it for the first time; top with a sprinkling of cilantro and serve with cucumber.