Instructions: Heat 2 T of oil in wok over high heat.

Stir-fry sausages until edges are crisp. Transfer to platter with slotted spoon. Stir-fry shripm just until pink and transfer to platter. Drain liquid from wok, leaving about a spoonful of oil. Pour in eggs, swirling to make a thin, puffy layer. Quickly scramble into bite-sized pieces and transfer to platter.

Return wok to high heat and swirl in remaining oil. Stir-fry serranos, garlic, and scallions less than a minutes. Add rice, stirring and tossing to evenly coat and fry. Return sausage, shrimp, and egg to wok, drizzle fish or soy suace to taste, and stir and toss less than a minutes. Turn out onto platter and garnish with red chiles.

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