5-24 hours before the meal, cook rice in rice cooker or by boiling in a pot on the stove. When cooked, store in the fridge until the meal. This will help prevent it from getting sticky and mushy.

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The day of the meal, wash and chop all vegetables. Set aside.

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In a large pot, add broccoli, cauliflower, baby corns, and a few tbsp of water. Place over medium high heat with a lid and steam the vegetables until they are just tender. 

 

Heat 1 tbsp of olive oil in a large skillet over medium heat. Slice sausages very thinly on a diagonal. When oil spreads add sausage. 

 

When sausage has begun curling up, add corn, peas and green onions. Crack eggs into a small bowl and beat.

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Push everything to one side of the pan. Add another tbsp of oil to the open side of the pan and add eggs. Stir and scramble right away. When egg has just cooked, toss everything together.

 

Add rice and begin breaking up into smaller pieces. Add the soy sauce and sesame oil. Toss until the rice has darken and is even in colour.

 

When everything is evenly distributed, shake out into a flat layer and leave over high heat for 2-3 minutes or until the rice becomes crispy on the bottom. Leave for even longer if it's too wet or mushy. When crispy, toss again. Garnish with green onions and sesame seeds and then serve right away.