*I always cook my rice with 2-3 tablespoons of chicken bullion stock. On this occasion, I cooked the rice in the morning, and tossed it in the fridge to cool. Voila! Leftover rice!
2Cook the sausage over medium heat until cooked through completely, set aside. In the same skillet, heat the oil over medium-high heat. Add the rice and lightly fry, 5-7 minutes. Create a well in the center of the rice.
3Add the garlic and cook for about 30 seconds, then add the beaten eggs. Cook the eggs, gradually stirring them into the rice. Add the carrots, peas, and cashews. Cook for an additional 3-5. Stir in the green onions and serve.