Optional: 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. (note 4)
Scramble eggs in a hot non-stick pan with 1 tablespoon of oil. Once it has formed shape but not completely cooked through, remove and set aside. This takes about 10 seconds.
In the same pan, add remaining oil and saute onions and garlic on high heat.
Once onions and garlic has turned slightly golden, add chinese sausages and white parts of the sliced spring onions/scallions. Saute on medium heat for 1 - 2 minutes.
By now you the smell from the pan (or wok if using) should be heavenly. Push ingredients in the pan to the edges of pan/wok to make room for rice.
Pour leftover rice in the middle of pan/wok and turn the heat back up to high and 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 into the pan/wok along with green parts of sliced spring onions/scallions.
Break eggs apart into similar size as sausages. Stir fry and mix through for about 20 - 30 seconds.
Serve on its own or your favourite Chinese meat or vegetable dish.