1. Chop ginger and garlic, then grind into a paste.
2. Season shrimp with salt and pepper.
3. Chop Chinese sausage into small slivers.
4. Chop shrimp into half-size pieces and remaining veggies into equal-size pieces for quick cooking.
5. Whip up the eggs.
6. Start by oiling your wok under flame, discard excess oil, and fry off eggs halfway. Set the eggs aside.
7. Continue with ginger garlic paste, sausage, and veggies, cooking for 1 minute. Then add yellow pepper paste and toss for 30 seconds.
8. Add shrimp and sear and toss for 30 seconds.
9. Add dry rice (breaking each grain to prevent sticking), soy sauce, and oyster sauce, then toss to combine.
10. Add back in the scrambled egg, scallion greens, and sesame oil to taste.
