Chinese Sausage Fried Rice
Fragrant fried rice loaded with crispy Chinese sausage, scrambled egg, and tender vegetables — ready in 20 minutes in one pan. A weeknight staple that tastes restaurant-quality but requires only basic ingredients.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 12g
Ingredients
- 3 cups cooked white rice, cooled
- 3 ounces Chinese sausage (lap cheong)
- 2 large eggs
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
Instructions
- 1
Slice the Chinese sausage at a slight diagonal angle into thin ovals about 1/8 inch thick — this exposes more surface area for crisping.
- 2
Crack the 2 eggs into a small bowl and whisk them together with a fork until the yolk and white are completely blended and uniform in color.
- 3
Place a 12-inch skillet or wok over medium-high heat and add 1 tablespoon of neutral oil, then swirl it to coat the entire bottom and lower sides.
- 4
Add the sausage slices and cook, stirring once every 20 seconds, until the edges turn golden-brown and the surface looks slightly shriveled, about 2 to 3 minutes total.
- 5
Push the sausage to the side of the skillet and pour the beaten eggs into the empty space, then stir gently with a wooden spoon until the eggs are pale and no longer wet, about 1 minute.
- 6
Add the 3 cups of cooled rice and break up any clumps by pressing and stirring with the back of the spoon until no large chunks remain.
- 7
Scatter the 1 cup of frozen vegetables over the rice, then stir and toss everything together for about 1 minute until the vegetables are heated through.
- 8
Drizzle 2 tablespoons of soy sauce around the pan and stir constantly until the liquid is absorbed and the rice looks slightly darker, about 30 seconds.
- 9
Remove from heat and drizzle 1 teaspoon of sesame oil over the surface, then toss once more to distribute it evenly.
Tools you’ll need
- 12-inch skillet or wok
- wooden spoon or stir-fry spatula
- small bowl
- fork for whisking
- chef's knife and cutting board
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