Start by preparing all your ingredients. Chop, slice and dice your ingredients.
Rinse your rice 3-5 times and then add 3 cups of water, bring to a boil, then reduce the heat to low and let it cook for 14minutes with a lid.
In the empty wok, add a new tablespoon of oil over medium/high heat and sauté your garlic, lemongrass, and onions, for about4-5 minutes or until fragrant.
Add your oil to a wok and heat up to medium/high heat. Pour in the beaten egg and add 1 Tablespoon of fish sauce to the beaten egg. Scramble the eggs for about 2-3 minutes, until cooked. Transfer to a plate and set aside.
Add the shredded carrots and peas and stir fry for about 2-3 minutes. Make sure to keep stirring the ingredients, so they don’t burn.
Add your sliced Chinese sausages, stir for about3-4 more minutes, and add your cooked basmati rice and fish sauce, make sure to mix in well with all ingredients.
Once the rice is lightly fried, take the wok off the heat.
Go back to the scrambled egg and cut in thin slices. Garnish over your fried rice. Serve while hot and enjoy!