Instructions:

Cook the rice & chill over night.  See here for how to cook fluffy white rice.

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Slice the sausages into strips, diagonally.

Slice the onions.  You can dice ‘em too, I can’t be bothered unless it’s for salsa.
I just slice ‘cos I’m lazy to do the extra work.

Pan-fry the sausages in a pan or wok  until crispy golden brown, then place in a bowl & set aside for use later.

Reduce the oil in the pan/wok since frying the sausages produced more grease due to the heating of its fatty bits.
In the same pan/wok, cook the garlic and onion until the onion is translucent.

Add in the chilled rice.  And mix mix  mix like a mad person.  The mad part is optional.

Throw in the frozen veggies.  Blend it all together.

Dump in the corn kernels.  And move around that spatula once again.

Cooking fried rice is good for exercising  my right arm’s muscles!
So I guess I’ll have a buff right arm, and a wimpy left one. Hahaha!

Flavor with Kecap Manis soy sauce to suit your taste.

Splash some Shao Xing cooking wine in.  Actually, I did 2 splashes.

Sprinkle on the oregano.

Spoon some lemon grass in.

Grab the bowl of Chinese sausages and add it to the fried rice mixture too.  I usually wait until last so the sausage will retain its crispy-liciousness.  Season with Kikkoman soy sauce or just dark soy sauce, salt & pepper.