I've been throughout Asia over 300 times and experienced fried rice with so many different combinations of ingredients. At at Chinese/Italian fusion restaurant in Italy, I had an interesting variation that used Italian Sausage. I've combined aspects of Yangju's egg-based fried rice (a city in Korea known for it's street food) – with Italian sausage – for this perfect meld of cuisines.

Feel free to add, subtract or substitute meat & vegetable ingredients to whatever you have at home. Toasted sesame oil, soy sauce, & oyster sauce are the base for the flavor. The common thread throughout Asia's many variations is getting the rice to crisp (TIP: use cold, cooked rice!!) and using butter rather than vegetable oil.
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1. Cook 3 cups of rice in a rice cooker and refrigerate until chilled. Warm rice will clump a result in soggy dish.

2. Melt 1 tablespoon of butter in a medium pan and sauté over medium-high heat. Whisk eggs, 1 tablespoon of whole milk, salt, and pepper to taste. Add the eggs to the pan and cook until scrambled, stirring occasionally. Set aside for later.

3. In a medium pan, sauté the sausage, remove excess fat/oil, and set aside. 

4. In the same pan melt 2 tablespoons of butter. Add onions and garlic sauté until the onion is translucent. 

5. Add carrots, peas, corn, green beans, salt, and pepper. Sauté over medium heat until the onion and carrots are soft. About 5 – 7 minutes. 

6. Turn up the heat to high, (high heat prevents steaming and crisps the rice) add and melt 2 tablespoons of butter. Add the rice, green onions, soy sauce and oyster sauce (optional). Continuously sauté and intermittently stir until well mixed and the rice begins to crisp.  

7. Add in the eggs and sausage and stir to combine. Remove from heat and stir in the sesame oil until combined.  

8. Add additional soy sauce to taste.