Add egg yolks to the rice. Stir to mix until the yolks coat all the rice grains
Preheat your wok/skillet on high heat. When it's hot enough, add butter and let it melts, take care not to burn the butter by lowering the heat slightly to medium-high
Add the aromatics and stir fry until really fragrant and the onion is soft, about 3 minutes or so. Add the diced sausage and stir fry until they are lightly charred and smells really good, about 2 minutes
Add the thawed mixed vegetables, stir to mix for about 30 seconds. Add the egg rice mixture and stir to mix everything thoroughly. Add seasonings and continue to stir until the egg is cooked and the rice is no longer wet. Have a taste and add more salt to your taste
Garnish with sliced green onion and serve immediately as an entree or as part of a multi-course meal
Video
Notes
It is best to use leftover rice that has been refrigerated because the rice grains are "drier" and won't be sticky and clump together when you stir fry them