Fried Rice with Sausage

Soak the dried Chinese mushrooms in warm water for 10-15 minutes until softened, then drain and dice them finely.

Dice the Chinese sausages into small rounds, peel and dice the shrimp, and finely chop the onion and scallions separately.

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat and scramble the 2 eggs until cooked through, then remove and set aside.

Add the remaining 1/4 cup of vegetable oil to the wok and fry the diced Chinese sausage until the edges are slightly caramelized.

Stir in the diced onion and cook until softened and fragrant, about 2 minutes.

Add the diced mushrooms and shrimp, stirring constantly until the shrimp turns pink and opaque.

Add the long-grain white rice, breaking up any clumps, and stir-fry continuously for 3-4 minutes until each grain is well coated with oil.

Pour in the fish sauce and mix thoroughly throughout the rice.

Add the crab meat and scrambled eggs, folding them gently into the rice without breaking up the crab meat.

Stir in the chopped scallions and toss everything together for 1 minute over the heat, then transfer to a serving platter.