ingredients

1/4 cup vegetable oil
1/4 cup chopped onions
1 tbsp. minced ginger
1 tbsp. minced garlic
2 eggs, lightly beaten
2  2-oz Chinese sausages, thinly sliced diagonally
1/4 lb medium raw shrimp, peeled and de-veined
3 cups cold cooked long-grain rice
1/2 tsp. turmeric powder
1/4 tsp. curry powder
1 tbsp. chili garlic sauce
1 tbsp. fish sauce

Place a stir-fry pan over high heat until hot. Add 2 tbsps of the oil, swirling to coat sides. Add onion, ginger, and garlic; cook, stirring, until fragrant, about 15 seconds. Add eggs, Chinese sausages, and shrimp; cook, without stirring, for 30 seconds, to allow eggs to set slightly. Stir to break up eggs, and cook eggs until firm and shrimp turn pink, about 2 minutes. Transfer the shrimp and sausage mixture to a bowl and set aside.

Return wok to high heat. Add remaining 2 tbsps oil, swirling to coat sides. Add rice, turmeric, and curry powder and cook, stirring constantly, until rice is heated through and turns yellow in color. Return the shrimp and sausage mixture to the wok. Add chili garlic sauce and fish sauce. Stir to combine and cook until rice is heated through, 2 to 3 minutes.