Place the lap cheong (Chinese sausage) in a large heat-proof bowl. Pour hot boiling water over the sausages until they are fully submerged. Set aside to soak for 5-10 minutes (see note 1).
Pull out the Chinese sausages and allow them to slighty cool before slicing into 1/4 inch thick pieces on a diagonal.
To prepare the sauce, combine soy sauce, dark soy sauce, oyster sauce, water, and white pepper powder. Mix together and set aside.
In a wok or deep pan, heat oil over medium-high heat. Add onions and cook for 1 minute, then add garlic and sliced sausages. Stir fry for another 1-2 minutes.
Toss in the rice and break it up using a spatula. Pour in the sauce and stir fry to mix well.
Push the fried rice to one side and crack the egg. Once the egg has cooked, break it apart into small pieces with a spatula and mix it into the rice. Add scallions and sesame oil and give it one last mix.
Serve and enjoy!
