No one can outdo my Southern grandma in making this!

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

Add the shrimp and cook until pink and opaque, about 2-3 minutes. Remove from the skillet and set aside.

In the same skillet, add the sliced Chinese sausage and cook until browned and slightly crispy. Remove and set aside with the shrimp.

Add the remaining tablespoon of oil to the skillet, then add the garlic and onion. Sauté until the onion is translucent.

Push the garlic and onion to the side of the skillet and pour in the beaten eggs. Scramble the eggs until fully cooked.

Add the cooked rice to the skillet, breaking up any clumps with a spatula.

Stir in the soy sauce, oyster sauce, and sesame oil, mixing well to coat the rice evenly.

Add the peas and carrots, cooked shrimp, and sausage back into the skillet. Stir everything together until heated through.

Season with salt and pepper to taste.

Remove from heat and garnish with sliced green onions before serving.

For a spicier version, add a teaspoon of chili paste or a dash of hot sauce to the rice. If you prefer a vegetarian option, omit the shrimp and sausage and add more vegetables like bell peppers or mushrooms. For a different protein, consider using diced chicken or tofu. To enhance the umami flavor, a splash of fish sauce can be added along with the soy sauce.