Makes 4-6 servings
3 tablespoons vegetable oil
1/2 pound raw sausage such as longaniza, breakfast, chorizo, or Italian, casings removed if necessary
1/2 cup diced (1/4-inch) red onion
4 large eggs lightly beaten
4 cups cooked jasmine rice or Chinese takeout white rice, preferably day-old
4 thin slices yellow American cheese, torn in half
1 teaspoon kosher salt
1 teaspoon ground white pepper
2 tablespoons thinly sliced scallions
Hot sauce, to taste
1. Heat 2 tablespoons of the oil in a large, wide, heavy skillet over medium-high heat until it shimmers. Add the sausage and cook, stirring occasionally and breaking up chunks, until it's cooked through, about 5 minutes. Stir in the onion, and cook, stirring occasionally, until it's translucent, about 3 minutes.
2. Break the eggs with the remaining 1 tablespoon oil. Push the sausage mixture to one side of the skillet, and add the egg mixture to the other side. Let the eggs cook without stirring just until they begin to set around the edges, about 15 seconds. Drag a spoon or spatula through the eggs to move them around as they cook (but don't scramble them) for about 15 seconds more, then stir everything together and cook, stirring frequently, just until the egg has fully set. Increase the heat to high, then add the rice, cheese, salt, and pepper. Cook, stirring and flipping the ingredients constantly and breaking up any rice clumps, until the rice is hot and the cheese has fully melted, 2 to 3 minutes. Stir in the scallions. Eat immediately with the hot sauce or vinegar.