Egg Fried Rice

I've some left over cooked rice that I kept in my fridge overnight. Well, to prevent wastage, I guess I will use it for fried rice.

Tips: It is important to keep your rice in fridge for at least 3 to 4 hours; else if you use freshly cooked rice, most probably your fried rice will end up too sticky. This is not the texture we are looking for in fried-rice.

The ingredients for 2 servings:
2 small bowls of cooked rice.
1/2 Lap Cheong. Chinese sweet pork sausage, finely sliced and then chopped into small pieces.
*60g small prawn/shrimps. de-veined and de-shelled
1/3 cup frozen green pea, unfrozen
1/2 Big Onion, Finely sliced
4 cloves of garlic, roughly chopped
2 eggs,beaten

1/2 tablespoons of sugar.The ingredients: Green Pea, Eggs, Lean Pork and Laap Cheong.

(Note: I ran out of prawn, I used lean Pork instead for this recipe, it still turned out delicious.
To prepare the pork: Cut into small strips, marinade with 1/2 teaspoon of light soy sauce, a dash of white pepper and a dash of sesame oil.)

Prepare the Omelette:
Whisk the eggs. Add 2 tablespoons of oil into hot wok. Wait until the oil is hot enough, add the beaten eggs in. Stir constantly. You want the omelette to be just cooked. It should take less than 1 minute. Set omelette aside.

Omelette.

Now in the empty wok, heat up two tablespoons of oil. Add in the garlic, stir-fry for 30 second. Add in Onion. Stir-fry 1 minute. Add in sugar, stir-fry for another 1 minute.
Add in Laap Cheoung and Prawn/Pork, stir fry until Prawn/Pork is cooked. Add in green pea. Stir-fry for another 2 minute.
Add the rice and omelette in. Stir-fry for 2 minute until all the ingredients mix well.
Add in 1/2 teaspoon of salt and dash of white pepper.

Stir-fry for another 2 minute.
Serve!