The Method:

1. Have leftover rice available in the refridgerator. Fried rice turns out much better with day old rice than with freshly cooked rice.
2. Get your mise in place. Stir frying goes quickly, so having everything cleaned up and chopped before you start cooking is the best way to go:
   1.  Give the turnip greens a rough chop, stems and all. If you aren’t sure about the stems, chew on a piece from the base of the stem. I think you’ll find them tender, tasty and not stringy. After chopping wash them in a bowl of water and spin them through a salad spinner.
   2. Chop the turnip roots into morsel sized pieces. You’ll want to wash the roots, but hakurei turnips rarely need peeling.
   3. Remove  and discard the very root end from the green garlic, cut the leafy end from the base stem, cut the base stem in half lengthwise, and chop the whole thing.
   4. Cut a carrot or two into slices along the bias.
   5. Cut a couple links of Chinese sausage into slices along the bias. Of course you can omit this if you want to keep the dish vegetarian, or if you don’t have any.
   6. Mince the ginger and slice the scallions into rounds.
3.  Scramble the eggs in a non-stick pan with a bit of toasted sesame oil. The only reason I have non-stick pans in my kitchen is eggs! Transfer the eggs to a the largest mixing bowl you have.
4. Heat a couple tablespoons of oil in a wok or a large saute pan on high. I use peanut oil for Asian cooking, but if there are allergy concerns canola or vegetable oil work fine. When the oil is shimmering, add the turnip roots and carrots and begin the stir fry. If you have that propane torch, add some direct heat from above while you move things around. You’re trying to get just a tiny bit of char along the corners and edges of the vegetables.
5. After a couple minutes, dump in the turnip greens. The greens will quickly wilt and shrink when exposed to the heat. Stir vigorously to move the unwilted greens on the top down to the bottom where the heat is.
6. Transfer the turnips, greens and carrots to the mixing bowl.
7. Lower the heat to medium and add a couple more tablespoons of oil to the pan. Add the green garlic, ginger and sausage slices to the pan. We are going more gently here because we are trying to render the fat from the sausage and infuse the oil with the aromatic flavors of the ginger and the green garlic. Stir as things cook. You don’t want to brown the garlic or the ginger.
8. After a couple minutes add the rice to the pan. Break any clumps of rice and stir vigorously to distribute the flavored oil evenly around the rice as it fries. Again, at this point, if you have the secret weapon, go ahead and use the torch from above, adding just the faintest hint of char to the rice.
9. Add the rice mixture to the mixing bowl along with the cashews. The scallions can also be added at this point, or reserved to sprinkle on top.
10. Stir and season. Truly, this is done to taste. Fried rice is often finished with just soy sauce, so don’t sweat it if you don’t have oyster sauce or hoisin sauce. Oyster sauce and hoisin sauce are distinctly different, but both offer additional sweetness and complexity to the seasoning. A dollop of toasted sesame oil is also nice. Start with a couple tablespoons of soy sauce and a tablespoon of something else. Mix thoroughly and taste a tiny bit. Repeat until you smile at the result.
11. Plate and enjoy!