Chinese Sausage Fried Rice Recipe
Learn how to make the delicious sweet and savory Chinese sausage fried rice with this easy recipe. It takes less than 15 minutes to make, and is easy to customize with your favorite add-ins!
Don’t have day-old rice? No problem. Make this Rice Cooker Fried Rice instead.
Servings: 4 to 5 people
Equipment
- Non-stick Skillet or Wok
Ingredients
- 4 tablespoons vegetable oil
- 2 cloves garlic minced
- 4 oz Chinese sausage sliced
- 2 cups diced vegetables frozen or fresh (I used frozen peas, carrots, beans, and corn)
- 3 large eggs
- 2 ½ cups packed cooked day-old rice, chilled
- 1/4 cup chopped green onions
For the Sauce
- 2 tablespoons light soy sauce
- 1 ½ tablespoon oyster sauce
- 1 tablespoon Chinese cooking wine or other cooking wine
- salt and pepper to taste
- 1 teaspoon sesame oil
Instructions
- Heat half of the oil in a large skillet over high heat. Add garlic and sliced Chinese sausage. Stir fry for about 1 minute.
- Add vegetables. It’s ok to add frozen vegetables to the pan directly. Sauté for 3-4 minutes until tender. Push the mixture to one side of the pan.
- Add the beaten eggs to the other side of the pan and stir until the eggs are scrambled. Mix with veggies and remove the eggs and vegetable mixture from the skillet.
- In the same skillet, heat the remaining oil over high heat. Add rice and break up any large chunks with a wooden spoon. Sauté for about 1 to 2 minutes.
- Add back the eggs and veggie mix, then add soy sauce, oyster sauce, and cooking wine. Stir fry for about 2 minutes, and make sure the sauce is evenly distributed.
- Taste and add salt and pepper if needed. Drizzle with sesame oil and green onions, toss and serve!
Nutrition
Calories: 330kcal | Carbohydrates: 38g | Net Carbohydrates: 33g | Protein: 15g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 159mg | Sodium: 1028mg | Potassium: 373mg | Fiber: 5g | Sugar: 1g | Vitamin A: 4906IU | Vitamin C: 11mg | Calcium: 60mg | Iron: 2mg