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.
Scramble eggs in a hot non-stick pan with oil. Once it has formed shape but not completely cooked through, remove and set aside.
Saute onions and garlic on high heat. Once slightly golden, add chinese sausages and white parts of sliced scallions. Saute for 1 - 2 minutes.
Add in leftover rice stir fry for 1 minute. Push clumps of rice down with the flat side of spatula to break rice apart.
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.
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.