Fried Rice With Chinese Sausage, Cabbage, and Torch Hei Recipe

For the sauce: In a small bowl, whisk chicken broth, wine, soy sauce, sesame oil, sugar, garlic, and white pepper together until well-combined. Set aside. For the rice: If using day-old rice (see note), transfer to a medium bowl and break the rice up with your hands into individual grains before proceeding. In a wok, heat 1 1/2 teaspoons (7ml) oil over high heat until smoking. Add half of the rice, season lightly with salt, and cook, stirring and tossing, until rice is pale brown and toasted, and has a slightly chewy texture, about 3 minutes. Transfer rice to a medium bowl. Repeat cooking process with another 1 1/2 teaspoons oil and remaining rice. Set rice aside. Heat remaining 2 tablespoons (30ml) oil in now-empty wok over high heat until smoking. Add cabbage, season lightly with salt, and cook, stirring and tossing, until just tender, about 1 minute. Using blowtorch, hold flame 2 to 3 inches above skillet while stirring and tossing constantly, until oil combusts and imparts smoky aroma, about 30 seconds. Season to taste with salt and white pepper. Stir in sausage and cook, stirring frequently, until sausage is heated through, about 1 minute. Stir in sauce mixture and cook until fragrant, about 15 seconds. Add rice and toss to combine. Add frozen peas and scallions and continue to toss and stir until peas are thawed and every grain of rice is separate. Using blowtorch, hold flame 2 to 3 inches above skillet while stirring and tossing constantly, until oil combusts and imparts smoky aroma, about 30 seconds. Serve.