In a bowl, break cold cooked rice to separate grains.
Heat wok or wide pan over high heat. When the pan is very hot, add 1 tablespoon of the oil and swirl around the bottom of the pan to coat. Heat oil until shimmering.
Add onions and garlic and cook until softened.
Add sausages and cook for about 2 to 3 minutes or until heated through.
Add shrimp and cook until color changes to pink.
Add green peas and cook until heated through. Remove the mixture from the pan and keep warm.
In the pan, add the remaining 1 tablespoon oil and heat until almost smoking.
Add rice and cook, spreading the rice on the entire cooking surface of the pan, for about 45 seconds or until grains start to sizzle and then toss to redistribute. Repeat a few times until rice is heated through.
Add sausage and shrimp mixture, soy sauce, and green onions. Toss gently to combine.
Make a large well in the middle of rice and add the eggs. Allow the eggs to set for about 30-40 seconds and then break into pieces with back of the spoon.
Season with salt to taste and generously with pepper.
Continue to cook for about 1 to 2 minutes and then stir into the rice. Serve hot.
You can cook the eggs separately in another pan and just add during the last minute or two. Cook the eggs until just set and still slightly wet as they will continue to cook when added to the fried rice.