Make rice. While it's steaming, slice the Polish style kielbasa at an angle and about 1/4" thick. Thinly slice green onions on an angle. Thinly slice garlic.
Heat vegetable oil in a large nonstick skillet or wok over medium-high heat. Add the sliced kielbasa in the pan and let it cook without stirring for about 3 minutes until the underside is a deep brown color.
Add the sliced green onions and garlic to the pan. Add a pinch of salt. Flip most of the kielbasa to the other side and stir. Continue to cook for another couple minutes, until the green onions begin to soften.
Add the steamed rice into the skillet, a 1-2 pinches of salt, a 2-3 splashes of soy sauce, and 1-2 pinches of white sugar. Stir everything together so the green onions, garlic, and kielbasa are evenly distributed.
In a small bowl, whisk 3 large eggs and a pinch of salt.
Split your rice mixture in half and push each half to each side of the skillet so that a strip of pan with nothing in it runs down the middle. No rice should be in the middle.
Pour the eggs into the middle section of the skillet. Let the eggs cook for 1–2 minutes without stirring. Then, scramble quickly, scraping along the bottom of the skillet. When the eggs have cooked through, combine the egg into the rice mixture to distribute the eggs throughout the rice evenly.
Pour into bowls and squeeze a quarter of lime over each bowl.