Add the Chinese sausage to a wok and spread it out into a single layer. Heat on medium-high and let it cook undisturbed for about 3-4 minutes or until browned on one side. Remove the sausage from the pan, but leave the rendered fat behind.

In the same wok, add 1 tablespoon of vegetable oil. Once hot, add the onion and carrot, cooking for about 2 minutes until translucent. Then, add the chopped garlic and stir-fry for another 30 seconds. Toss in the gai lan, cooking until wilted.

Push the veggies to one side, add the eggs and let them set halfway for about 1-2 minutes. Scramble gently, then add the cooled jasmine rice, soy sauce, fish sauce, sugar, and white pepper. Toss everything together thoroughly.

Return the sausage to the pan and mix everything until the rice is evenly coated. Let it sit without stirring for 10-15 seconds to slightly toast the rice. Repeat a few times to dry out the rice and brown some grains.

Remove from heat, plate beautifully, and top with freshly chopped cilantro or green onions. Serve with cucumber slices and a lime wedge.