3 c. cooked rice (let dry at room temperature for about 12 hours)
1/2 onion, chopped
1/3 head cabbage, fried
1 stalk celery, minced
1 lb. pork sausage
2 tbsp. oyster sauce
1 tsp. pepper
2 tbsp. soy sauce
2 tsp. ginger
Salt
2 carrots, shredded
6 green onions, chopped
3 egg pancakes, shredded
Oil

Brown sausage and drain. Fry onion, cabbage and celery. Add oil as necessary to fry. Add rice and fry. Don't just turn rice in pan. Let it sit until it browns, then turn. Mix oyster sauce, pepper, soy and ginger in small bowl. Use this mixture to season rice as it fries. If you need salt, use salt, not soy as the rice will darken too much. When rice is fried, about 30 minutes. Stir in carrots, green onions and egg. Let set 15 minutes. Serve.

EGG PANCAKES:

Beat eggs, heat skillet to hot. Add 1 tablespoon oil. Coat pan, pour in just enough egg to cover pan. Fry, flip, fry and remove to cool. Repeat until all egg is used. Add oil as needed. Roll pancakes and shred fine.