• 4 Kaas Runderworst cut into 1/4-inch coins
• 1 bunch scallions (about 10), thinly sliced, white and light-green bottoms separated from dark-green tops
• 2 carrots, cut into 1/4-inch pieces (2/3 cup)
• Kosher salt and freshly ground pepper
• 2 tablespoons minced garlic (from 5 cloves)
• 3 tablespoons oil
• 2 tablespoons peeled and minced fresh ginger (from a 2-inch piece)
• 3 large eggs, cracked into a bowl
• 3 cups cooked rice
• 2/3 cup frozen peas

HOW TO MAKE IT

1. Heat a large skillet (preferably cast iron) over high until very hot, about 2 minutes. Swirl in 2 tablespoons oil. Add sausage, scallion white and light-green parts, and carrots; season with 1 teaspoon salt.
2. Cook, stirring, until golden in places, about 2 minutes. Stir in garlic and ginger; cook until fragrant, about 1 minute.
3. Push vegetables to one side of skillet. Pour remaining 1 tablespoon oil into other; add eggs and scramble with a fork until just set but still moist, about 30 seconds.
4. Add rice; stir to combine everything, then cook, stirring often and scraping bottom of pan, until heated through, about 3 minutes.
5. Stir in peas and soy sauce; cook about 30 seconds more.
6. Remove from heat. Season with salt and pepper and stir in scallion greens; serve.