In small bowl combine oyster sauce, sesame oil and soy sauce; set aside. If using Chinese sausage or any raw meat or shrimp, cook it first in a little bit of oil. Once it’s just cooked through, remove it and set aside. If using pre-cooked leftovers, just chop them into bite-sized pieces and set-aside.

Break up large clumps of rice and separate the grains with your fingers.

Preheat a 14-inch wok or 12-inch skillet over medium-high heat for about 1 minute. Add 1 tablespoon of the the oil and heat until it starts to shimmer. Add onion and carrots and cook until tender, about 4-5 minutes. Add the garlic and ginger and cook until fragrant, 1-2 minutes. Add the meat or tofu (if using) and the peas, followed by the rice, stirring and tossing between each addition. Break up any clumps with a spoon. Cook until the rice is hot and starting to crisp a bit, 3-4 minutes.

Push all the ingredients to the sides of the pan, making a circle in the middle and add the rest of the oil and the eggs. Scramble until they are just cooked through but not dry, about 1 1/2 to 2 minutes. Stir to combine with the rest of the ingredients.

Add the sauces, scallions and salt and pepper to taste. Divide among plates and garnish with sesame seeds and sliced chili, if using. Serve immediately.