Cook the rice: Rinse 1 cup uncooked long-grain rice under cold water until the water runs mostly clear to remove surface starch — this prevents clumping and gives separated grains in the fried rice. Combine rinsed rice with 1 3/4 cups water in a saucepan, bring to a boil, reduce to a low simmer, cover and cook 15–18 minutes until the water is absorbed. Let sit off heat, covered, for 10 minutes. Spread the cooked rice on a tray to cool slightly or refrigerate if you have time. Why: drier, cooler rice fries better and gets the ideal slightly chewy texture; using freshly cooked rice is fine if you cool it briefly.

Prep the Vienna sausage and vegetables: Drain and slice Vienna sausage into 1/2-inch rounds. Dice onion, carrot and celery (if using), trim and cut green beans into 1/2-inch pieces, drain corn, and slice olives. Lightly beat 3 eggs with a pinch of salt. Why: having everything mise en place keeps the quick frying process smooth and prevents overcooking delicate ingredients.

Optional crisping: Toss the Vienna sausage rounds in 1/4 cup fine breadcrumbs and a pinch of black pepper. This step is optional but creates extra texture and golden edges on the soft canned sausage. Why: breadcrumbs soak up some surface oil and produce a pleasing textural contrast when crisped.

Heat a large wide skillet or wok over medium-high heat until hot. Add 1 tablespoon oil and 1 tablespoon butter. Add the breadcrumb-coated Vienna sausage in a single layer and cook, undisturbed, 2–3 minutes per side until golden and edges caramelize. Work in batches if needed to avoid steaming. Transfer browned sausage to a plate. Why: searing on high heat creates Maillard browning for savory depth that stands up to hoisin; butter adds flavor and helps browning.

Add the remaining 1 tablespoon oil to the pan. Add the diced onion, carrot and green beans and a pinch of salt. Stir-fry 3–4 minutes until vegetables are tanned at the edges but still have bite. Add the minced garlic and ginger and stir 30–45 seconds until fragrant. Why: cooking sturdier vegetables first ensures they reach tender-crisp at the same time as the rice; garlic and ginger should only bloom briefly to avoid bitterness.

Push the vegetables to the side of the pan and pour the beaten eggs into the cleared area. Let eggs sit 15–20 seconds to set, then gently scramble until just cooked but still glossy. Break the eggs into large curds and mix with the vegetables. Why: cooking eggs separately and then combining yields large tender curds and prevents them from overcooking into dryness.

Add the cooled cooked rice to the pan, breaking up any clumps with your hands or a fork beforehand. Increase heat to high and spread rice in an even layer. Let it sit, undisturbed, 60 seconds to get a little char (the 'wok hei' effect), then toss. Why: high heat and brief contact create toasted edges and a smoky depth; separating grains prevents mush.

Return the crisped Vienna sausage to the pan along with the corn and sliced olives. Stir to combine. Mix hoisin sauce, soy sauce, lemon juice and optional 1/2 tsp chili seasoning in a small bowl, then drizzle the sauce evenly over the rice and toss quickly to coat. Taste and adjust with salt or more soy if needed. Why: finishing with the sauce keeps it from burning and ensures each grain is coated; lemon juice adds bright acidity to cut the hoisin's sweetness.

Once everything is heated through and well combined (about 1–2 minutes), remove from heat. Finish with a quick crack of black pepper and chopped scallions or cilantro if using. Serve immediately while hot. Why: resting too long will soften the crisp edges; serve right away to enjoy contrasting textures.