Gochujang Fried Rice

2 Tbsp neutral oil
1/2 yellow onion, diced
2 tsp each ginger and garlic
1 c sliced shiitake mushrooms, optional
4 c mixed vegetables (celery, carrot, bell pepper, cabbage, Brussels sprouts, broccolini) and leftover cooked vegetables (asparagus, etc.), cut into bite-sized pieces
3/4 tsp kosher salt
1 Tbsp gochujang
2 Tbsp low-sodium soy sauce
1 tsp honey
1 Tbsp dark sesame oil
2 Tbsp water
4 c cold cooked white rice (1 1/2 cups uncooked rice, cooked and chilled)
4 eggs
2 links precooked turkey sausage, optional
4 scallions, sliced

In a large sauté pan, cook onion over medium-high heat until softened and beginning to brown. Add ginger and garlic; stir until fragrant. If using mushrooms, add them at this point, pushing onion mixture to the side; cook until softened and greatly reduced in volume.

Add raw vegetables to saute pan; cook until beginning to soften. Add cooked vegetables; stir until heated through. Season with salt.

While vegetables cook, mix gochujang, soy sauce, sesame oil, honey and water together in a small bowl. Fry eggs to taste. Slice and fry sausage (if using).

Add rice to sauté pan; stir, then add gochujang mixture. Stir until evenly coated. Add scallions. Divide fried rice among 4 wide shallow bowls. Top each portion with a fried egg and with turkey sausage, if using. Serves 4.