PUREFOODS VIENNA SAUSAGE, cut into bite-sized pieces
cornstarch, dissolved in 1/4 cup water
quail eggs, boiled and peeled
FOOKIEN STYLE FRIED RICE
Heat oil in a wok. Sauté garlic until slightly browned. Add rice. Mix well. Cook for 2-3 minutes.
Make a well in the center of the rice, pour in beaten eggs and cook until eggs are slightly set. Mix eggs with rice. Season with salt. Cook for another 2 minutes. Remove from heat and set aside. Keep warm.
In a saucepot, heat oil then sauté sayote, mushrooms, and sausage. Add oyster sauce, sugar and broth. Let mixture simmer for 3-5 minutes.
Pour in cornstarch mixture. Mix and let simmer for another 2 minutes. Add peas and quail eggs. Remove from heat. Pour sauce mixture over rice just before serving.