Kam Yen Jan x Chicken Licious Fried Rice

2 links Kam Yen Jan Chinese Style Sausage, diced small
3 cloves garlic, minced
2 eggs, beaten
6–8 medium shrimp, peeled and deveined
2 cups cooked white rice
2 green onions, chopped
1–2 tsp soy sauce (adjust to taste)
Salt and pepper, to taste
Cooking oil

1. Heat a wok or large pan over medium-high heat with a bit of oil.
2. Add diced Kam Yen Jan sausage and cook until slightly crispy and the oil renders out.
3. Add minced garlic and stir for about 15 seconds until fragrant.
4. Push sausage and garlic to one side, pour in beaten eggs, and scramble until just set. Mix everything together.
5. Add the shrimp to the pan. Stir-fry until they turn pink and just cooked through (about 1–2 minutes).
6. Remove a few shrimp if you want to top them later for presentation.
7. Add cooked white rice to the pan. Break up any clumps and toss to coat in the sausage oil.
8. Season lightly with soy sauce, salt, and pepper.
9. Stir-fry on high heat for 2–3 minutes until rice is heated through and slightly toasted.
10. Toss in chopped green onions. Mix well and cook for another 30 seconds.
11. Plate up, top with reserved shrimp and a sprinkle of extra green onions.
12. Optional: add a drizzle of chili oil or fried garlic bits for texture.