- Heat oil in a wok over medium high heat. Fry sliced Chinese sausages until crispy. Drain and set aside.
- Toss in onion and garlic and fry in the remaining oil until fragrant. Put in rice and fry for 1-2 mins. Pour in chicken stock, put in half the fried Chinese sausages and add dashes of white pepper. Stir to mix then cover. Allow to simmer for 15 mins until rice is cooked.
- Once ready, fry the rice for 1-2 mins. Crack in eggs and continue to fry until mixed through. Add in the remaining fried Chinese sausages and quickly mix through.
- Dish out and garnish with spring onions. Serve.