Mince garlic and ginger. Dice up all the shallots and green onions.
Submerge the dried radish in water for 20 minutes to get rid of the excess saltiness. Rinse. Cut up as you please.
Place in a wok on low heat without adding oil. (To get rid of the excess moisture) then, temporarily place on a dish.
In a bowl beat all 6 eggs.
In the same wok, use one tablespoon of oil and scramble the eggs until it is half cooked. Then, temporarily place on a dish
Boil a pot of hot water. Turn off the stove. Place the chinese sausages in the hot water. This will help with the separation of the skin and meat of the sausages. (If the skin, doesn’t separate during this process, it will separate when you cut it up afterwards). Strain out the water.
Cut up the chinese sausages into bite size pieces
In the same wok, pour one tablespoon of oil on low heat. First, place the chinese sausages in the wok to get rid of the excess oil. In this order, then place ginger and shallots. Wait for 10 seconds or until you start smelling the ginger, place dried radish and garlic.
Mix all the ingredients well. Then, add rice and mix well. Pour the half cooked eggs on the rice evenly.
Turn to medium heat. At this stage, the rice will seem wet so stir fry it until most of the moisture is lifted.
Lastly, add your green onions.
Mix well and serve.
