Step 1

In a small bowl, mix together the chicken stock, salt, ground ginger, garlic powder, and white pepper. Make sure all your other ingredients are prepped and ready to go. In a large skillet or wok, heat up a some of the oil over high heat and scramble your eggs until mostly set, but still slightly runny. The eggs will cook a bit more when you fry everything together at the end. Remove and set aside in a bowl.

Step 2

If you are using Chinese sausage: Crisp up the Chinese sausage over medium high heat, cooking until slightly browned, stirring occasionally. You shouldn’t need to add oil to the pan as the Chinese sausages will render out a bunch of fat, but if they’re sticking, add a bit in. Remove the Chinese sausage from the pan and add it to the bowl with the eggs.

Step 3

Sauté the onions for 1-2 minutes in the rendered fat, stirring occasionally. Add a bit of oil to the pan if needed and cook the shrimp with the onions very briefly, until just opaque and cooked through. Remove from the pan and pop it into the egg and sausage bowl.

Step 4

Heat up 2 tablespoons of oil in the pan and add the rice. If you’re using rice from the fridge, it’s best to break it up with slightly wet hands before putting in the pan. Add the seasoning to the rice and fry over high heat, stirring occasionally until the rice is fluffy, crispy, and heated through.

Step 5

Add the eggs, sausage, onion, shrimp, and green onions and toss everything together so that everything is evenly distributed. Enjoy hot!