Scrambled Eggs with Rice and Sausage
A quick and satisfying skillet dish of fluffy scrambled eggs, savory sausage, and rice, finished with fresh parsley. Perfect for breakfast or a speedy dinner.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 22g
Ingredients
- 2 cups cooked rice
- 4 large eggs
- 2 links sausage links
- 2 tbsp vegetable oil
- ½ tsp salt
- 2 tbsp fresh parsley
Instructions
- 1
Slice the 2 sausage links into 1/4-inch rounds. Heat 1 tbsp of the vegetable oil in a large skillet over medium heat and cook the sausage until browned, about 5 minutes. Remove and set aside.
- 2
In a bowl, whisk the 4 eggs with the 1/2 tsp salt. Add the remaining 1 tbsp oil to the skillet, pour in the eggs, and scramble gently until just set but still soft, about 2 minutes. Transfer to a plate.
- 3
Add the 2 cups cooked rice to the skillet, breaking up clumps, and stir-fry until heated through and lightly toasted, about 3 minutes.
- 4
Return the sausage and eggs to the skillet, toss everything together for 1 minute, and season with extra salt if needed. Sprinkle with the 2 tbsp chopped parsley and serve hot.
Tools you’ll need
- Large skillet
- Mixing bowl
- Whisk
- Knife
- Cutting board
- Spatula
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