Instructions

1. Prepare the Rice

Break up any clumps of leftover cooked rice with your hands so each grain is separate. This helps the rice fry evenly without steaming. 

2. Deep-Fried Shallots (Optional, But Flavorful)

1. Slice shallots thinly.
2. Heat oil in a wok over medium heat and fry shallots until light brown.
3. Strain the oil and keep the crispy shallots to use as a garnish.
4. Reserve the fragrant shallot-infused oil for frying the rice.

This step adds an extra layer of savory aroma and texture, inspired by local Cantonese-Malaysian cooking practices. 

3. Prepare the Sausage

1. Bring a small pot of water to a boil and briefly blanch the Chinese sausage for ~20 seconds.
2. This loosens the casing and makes it easier to remove.
3. Let it cool slightly, then peel off the casing.
4. Slice the sausage diagonally or dice it into small pieces.

Rendering the sausage first releases its natural oil and intensifies flavor, which forms the base of the fried rice. 

4. Stir-Fry the Sausage and Aromatics

1. Heat your shallot oil and/or a little cooking oil in the wok.
2. Add the sliced Chinese sausage and fry slowly until the pork fat renders and becomes aromatic.
3. Remove the sausage from the wok and set aside, leaving the infused oil behind.
4. Add minced garlic to the wok and sauté briefly until fragrant. 

5. Add Eggs and Rice

1. Push garlic to the side, pour beaten eggs into the wok, and let them begin to set.
2. Option A: Scramble eggs first, then remove before adding rice.
3. Option B: Add an uncooked egg directly to the rice so it coats each grain as it cooks. 
4. Add the rice and stir-fry on low heat so the egg fully cooks and coats the rice.

6. Season and Finish

1. Return the fried sausage to the wok.
2. Season with light soy sauce, salt, and white pepper.
3. Turn the heat up high to develop heat and aroma.
4. A splash of Shaoxing wine here is optional but adds depth.
5. Stir through chopped scallions.
6. Serve immediately, garnished with fried shallots if using.