1
First, remove the casing of the sausages by soaking it in warm to hot (not boiling) water for 2 minutes then peel at either ends. Discard casing. Finely slice.
2
Scramble eggs in a hot non-stick pan with oil. Once it has formed shape but not completely cooked through, remove and set aside.
3
Saute onions and garlic on high heat. Once slightly golden, add chinese sausages and white parts of sliced scallions. Saute for 1 - 2 minutes.
4
Add in leftover rice stir fry for 1 minute. Push clumps of rice down with the flat side of spatula to break rice apart.
5
Add in soy sauce, salt and pepper. Stir fry for 2 more minutes. Make sure each and every grain of rice has touched the hot pan/wok.
6
Add scrambled eggs back in along with green parts of sliced scallions. Break eggs apart into similar size as sausages. Stir fry and mix through for about 20 - 30 seconds.