1Heat vegetable oil in a large skillet over medium-high heat.
2Stir sausage and egg into the hot oil; cook while stirring to scramble the eggs until they begin to firm, about 2 minutes. Season egg mixture with 1 teaspoon salt; add bok choy. Cook and stir until the bok choy begins to wilt, 2 to 3 minutes.
3Break rice into small pieces and add to the skillet; cook while stirring to break the rice into individual grains
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
1/4 cup vegetable oil
1/2 cup sliced Chinese sweet pork sausage (lup cheong)