1. Cut the green onion and ginger for later use.
2. Dice cucumber and set aside.
3. Slice the sausage for later use.
4. Dried intestines can make the taste level richer, optional.
5. Heat a little oil in the wok, add green onion and ginger and stir fry twice.
6. Add sausage and dried sausage. Stir-fry the sausages until oily and transparent. Add cucumber and stir fry evenly.
7. Add overnight rice, salt, and sugar, and stir-fry until the rice is plump, round and distinct.
8. Finished product.
