3 Chinese sausages
4 c Cold cooked rice
2 Scallion stalks
2 -(up to) 3 tb Oil
1/2 ts Salt

Place Chinese sausages on a shallow, but not flat, dish and steam 15 minutes.

Let sausages cool slightly; then cut in small picces. Reserve the drippings.

Break up and separate the cold cooked rice, as in step 1 of "Simple Fried Rice". Cut scallion stalks in 1/2-inch sections.

Heat oil to smoking. Add rice and stir-fry to heat through partially.

Add sausage, drippings, scallions and salt. Stir-fry to heat through completely; then serve.