Thinly slice the Chinese sausage into rings. Throw into an ungreased non-stick pan (the sausage slices will grease themselves, don’t worry) and cook over medium heat for about a minute.
Beat the egg. Pour over the sausage slices. Sprinkle with the sliced shallots. Swirl and toss the omelet while partially set so that it fluffs up instead of getting cooked as one flat unappetizing piece.
Serve the Chinese sausage and scallion omelet over hot rice, drizzle with light soy sauce and sesame seed oil if you like. Enjoy hot.