Salt and white pepper
3 tablespoons neutral oil
6 slices meaty bacon, finely chopped
12 to 14 ounces Chinese sausage or other spicy sausage, cut from casing and chopped or crumbled
5 cups (2 cups raw) cooked, cold short-grain white rice (cooked in broth and/or water to package directions)
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
A splash of Shaoxing wine or sherry
2 inches ginger, peeled with tip of spoon and thinly sliced into small matchsticks or finely chopped
4 cloves garlic, chopped or grated
3 Chinese leeks (thin leeks) or 1 bunch scallions, thinly sliced
Crispy chili oil, to pass
Whisk up eggs and white pepper.
Heat a small nonstick skillet over medium-high heat and add about a tablespoon of oil and half the eggs and cover pan. When eggs are browned a bit, flip, cook 30 seconds more, then roll the thin omelet onto the counter to cool. Repeat.
Heat a large nonstick skillet over medium heat with about a tablespoon of oil, render bacon until almost crisp and move to sides of pan. Raise heat, brown the sausage and remove with bacon to a plate, reserving fat. Add cold rice, brown and crisp. Add the soy sauces and Shaoxing, move the rice to the outer sides of pan, then to the center, add ginger, garlic and leeks or scallions and stir for 2 minutes. Thinly slice the rolled omelets and add them to pan along with the bacon and sausage. Combine all ingredients and serve. Pass crispy chili oil at table.