2 large eggs
3 tablespoons canola or vegetable oil
2 medium celery stalks, small dice
1/2 medium yellow onion, small dice
1/2 medium green bell pepper, small dice
2 cloves garlic, minced
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper (optional)
2 smoked andouille chicken sausages (about 6 ounces), small dice
1/4 cup ketchup
4 cups cold cooked white or brown rice
3 tablespoons Worcestershire sauce, plus more as needed
1/2 teaspoon salt, plus more for seasoning
Freshly ground black pepper
Beat the eggs with a pinch of salt until broken up. Heat 1 tablespoon of the oil in a wok or large nonstick frying pan over medium heat until shimmering. Add the eggs and cook, stirring with a rubber spatula, until the eggs are just set and scrambled. Transfer to a dish and set aside.
Add the remaining 2 tablespoons of oil to the pan and heat over medium heat until shimmering. Add the celery, onion, bell pepper, garlic, thyme, and cayenne; season with salt; and cook, stirring occasionally, until softened, about 5 minutes. Add the sausage and cook until just starting to brown, about 4 minutes. Add the ketchup and cook until slightly darkened in color, about 2 minutes.
Increase the heat to medium-high. Add the rice, 3 tablespoons Worcestershire, and 1/2 teaspoon salt; season with pepper; and cook, stirring often, until the rice is heated through and starting to brown, about 5 minutes. Stir in the scrambled eggs, breaking up any large pieces. Taste and season with more salt or Worcestershire as needed.