Cut the chorizos into rings about half an inch thick.
Cut the bacon into thin strips.
Peel and roughly chop the onion.
Peel (or not) the carrot and cut into half-inch cubes.
Thinly slice the cabbage.
Heat the olive oil in a wide pan.
Spread the chorizo and bacon on the pan. Cook over medium-high heat without disturbing for about two minutes. Stir and continue cooking until lightly browned and fat has been rendered.
Add the chopped onion to the meat in the pan. Saute until softened and translucent.
Add the carrot cubes and cabbage strips. Stir until the vegetables are coated with oil. Note that I do not advise adding salt and pepper at this point because the sausages and bacon contain a lot of salt and spices already. If those aren't enough, you may adjust the seasonings later.
Pour in the rice followed by the broth (or water). Note that the capacity of rice to absorb water differs from one variety to the next. To be on the safe side, use only a cup and a half of liquid. You can add more later if needed. Stir to distribute everything evenly. Bring to a simmer.
Scatter the peas over the contents of the pan.
Cover the pan, set the heat to low and let everything cook together for 10 minutes. Check the rice. If still underdone, drizzle in another quarter cup of broth or water and continue cooking for a couple of minutes.
When all the liquid has been absorbed and the rice is fully cooked, taste and add salt and pepper, if needed.
Ladle the rice into plates or bowls. Top each bowl of rice with a fried egg. Sprinkle in some sliced scallions. Serve the arroz con chorizo while hot.