Cook the rice according to package directions, adding seasoning packet to the water to give the rice an orange color. Refrigerate rice until cold.
Heat a large saute pan or wok over high heat. Add oil and heat until it shimmers. Crack the 4 eggs into the pan and fry, sunny side up. Then begin to break the yolks, and cook until dry. Add rice to the fried eggs and saute, adding the sausage and crab. Then add the peas and scallions, and continue sauteing until steaming hot. Just before serving, add a touch of oyster or sweetened soy sauce, to taste.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Roberto Trevino