Cook the rice in a rice cooker if using fresh rice, or use day-old rice for best texture. Spread the cooked rice on a plate and let it cool completely.

Separate the egg whites from the yolks. Add the yolks to the cooled rice and mix until every grain is evenly coated in the yolk.

In a pan, heat a small amount of oil over medium heat. Add the Chinese sausage and cook until the edges turn slightly crispy. Remove the sausage from the pan and set aside.

In the same pan, add the minced garlic and the white parts of the green onions. Sauté for about 30 seconds until fragrant. Add the egg whites and cook it until set.

Add the yolk-coated rice to the pan. Stir-fry until the rice looks more separated and slightly dried out.

Add the cooked Chinese sausage back to the pan. Season with soy sauce, salt, chicken bouillon powder, and white pepper. Mix everything well until combined.

Garnish with the green parts of the green onions.

Serve and enjoy!