Cook carrots and peas in boiling water until tender, about 5 minutes. Drain and set aside.

Meanwhile, heat 2 tablespoons of oil in a non-stick skillet. Add beaten eggs and tip pan to spread eggs. Cook until firm, then transfer to a plate. Chop well and set aside.

Heat 2 tablespoons in a wok over high heat. Add garlic and stir for about 30 seconds, then add sausages and shrimp and stir-fry for about 5 minutes. Add cooked peas and carrots and mix together. Remove from heat and transfer meat mixture to a bowl.

Heat remaining oil in wok over high heat and add the rice. Stir fry for 3 to 4 minutes. Add soy sauce and chicken broth and stir fry for 3 more minutes. Gently add eggs, meat mixture, and green onions. Serve hot.