Traditional Mandarin Fried Rice

4 T oil, divided
3 eggs, beaten lightly
2 T finely chopped garlic
2 T finely chopped fresh ginger
1 Chinese sausage, diced or 4 slices cooked bacon, crumbled
1 bunch scallions, white and green parts chopped and reserved separately
5 c cold cooked rice
2 T soy sauce
1/2 t white pepper
salt, if needed

Heat a wok or large nonstick skillet over high heat. Add 2 T oil and swirl to coat the pan. When the oil shimmers, add the eggs, which will puff up. Allow to set about 5 seconds, and using a wok spatula or similar tool, push the sides of the egg mass toward the center to allow uncooked egg to reach the pan and solidify. Flip the mass, allow it to set, about 5 seconds, and slide it onto a dish; do not over cook. With the edge of the spatula, break the eggs into small pieces. Set aside. Add the remaining 2 T oil to the wok and swirl to coat the pan. When the oil shimmers, add the garlic and ginger and stir-fry until soft, about 2 minutes. Add the Chinese sausage (la chang - see note below), the white parts of the scallions, and the rice and toss thoroughly until heated through. Add the soy sauce, pepper, and reserved eggs and toss. Correct the seasoning, adding the salt if necessary, transfer to a platter, and garnish with the scallion greens. Serve immediately. Use day-old or leftover rice for this, as freshly made rice gets mushy when it’s stir-fried. If you must use fresh-made rice, “dry” it by spreading it on a baking sheet and putting it in the freezer until cool, 30 minutes." Ming’s Tip: The eggs will be done very quickly. Keep an eye on them to make sure they don’t brown or dry out. Note: la chang is Chinese sausage.