Slice the sausage links into 1/2-inch thick rounds and set aside.

In a small bowl, whisk together honey, soy sauce, minced garlic, and ginger to create the honey garlic sauce.

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add sausage rounds and cook 3-4 minutes per side until browned.

Pour half of the honey garlic sauce over sausages and toss to coat. Cook 2 more minutes until glazed. Remove and set aside.

Add remaining oil to skillet. Scramble eggs quickly, breaking into small pieces. Remove and set aside with sausage.

Add sesame oil to skillet. Add cold rice, breaking up clumps. Spread evenly and let cook undisturbed for 2 minutes.

Stir rice and add frozen peas and carrots if using. Cook 3-4 minutes, stirring, until rice is heated and slightly crispy.

Return eggs and sausage to skillet. Pour remaining honey garlic sauce over everything and toss well to combine.

Cook 2-3 minutes more, stirring frequently, until everything is heated through and well combined.

Remove from heat and stir in green onions and fresh parsley. Season with salt and pepper to taste. Serve hot.