Start by preparing all your ingredients — chop spring onions, dice ham and sausage, mince garlic and onion, dice carrots, and slice shiitake mushrooms. Beat eggs lightly and set aside. Have your rice cooked and cooled to prevent clumping, ideally a day old for fluffiness.

Heat a wok or large skillet over medium-high heat. Add cooking oil, then sauté garlic and onion until fragrant. Toss in carrots, peas, corn, and mushrooms, stir-frying until tender. Add diced ham and sausage, cooking until browned. Push everything to one side of the pan.

Pour beaten eggs into the empty side of the pan. Let them set briefly, then scramble and incorporate into the vegetables. Add the rice; break up any clumps with a spatula. Stir-fry vigorously, ensuring rice is separated and heated through.

Season with soy sauce, oyster sauce, Chinese cooking wine, white pepper, salt, and a pinch of sugar. Stir everything well, allowing flavors to meld and rice to get a glossy, golden hue. Toss in chopped spring onions last for fresh aroma. Serve hot and enjoy the umami-rich aroma!