Heat your wok over medium-high heat until it’s sizzling. Add the slices of Chinese sausage and cook until browned and fully cooked through, about 3-4 minutes. Remove and set aside.

If your wok is dry, drizzle in a little more vegetable oil. Toss in the diced onions and carrots, sautéing for about 2 minutes until softened but still crisp.

Stir in the chopped garlic and gai lan, cooking until the greens wilt down, about 1-2 minutes.

Push the vegetables aside, add a bit more oil if necessary, and scramble the beaten eggs in the pan, mixing gently until just set.

Now, add your cold jasmine rice to the wok, along with the soy sauce, fish sauce, sugar, and white pepper. Stir well to incorporate, ensuring you break up any clumps.

Return your cooked Chinese sausage to the mixture, tossing to combine. Let it cook for another 2 minutes to meld the flavors together.

Let the rice sit undisturbed in the wok for about 2 minutes to get a slight toast; this adds an incredible depth of flavor.

Toss everything together again, letting it cook for a few more minutes until the rice starts to crisp slightly.

Transfer to bowls and top with chopped cilantro or green onions, serve with cucumber slices and a squeeze of fresh lime for a zing!