Add the Chinese sausage to a preheated wok, spreading the slices into a single layer. Cook on medium-high heat without stirring for about 3–4 minutes until browned on one side. Toss to flip, and then remove the sausage from the wok, leaving the rendered fat behind.

In the same wok, add an extra splash of vegetable oil if needed. Sauté the diced onion and carrot for about 2 minutes until they turn translucent. Add the chopped garlic and cook for another 30 seconds until fragrant. Toss in the gai lan and wilt for about 1 minute.

Create space in the pan by pushing the veggies to the side and crack in the eggs. Scramble them until they are about halfway set (around 1 minute).

Stir in the cooked jasmine rice, soy sauce, fish sauce, sugar, and white pepper. Mix thoroughly to distribute the seasoning evenly.

Add the browned sausage back into the wok and toss everything together until the rice is well coated and the ingredients are evenly mixed (about 2 minutes).

Let the rice sit without stirring for 10-15 seconds to get a slightly toasted bottom (repeat this process a few more times until it reaches your preferred level of toasty goodness).

Remove from heat. Plate your fried rice and top it off with chopped cilantro or green onions. Serve with cucumber slices and a squeeze of lime for that extra zest.