Fried Rice with Sausage
Elevate your weeknight dinner game with this mouthwatering Fried Rice with Sausage recipe—an irresistible fusion of bold, savory flavors and classic takeout-inspired comfort. Packed with fluffy white rice, perfectly seared slices of spicy sausage, and vibrant veggies like sweet peas and carrots, this one-pan dish is a quick and satisfying meal the whole family will love. The scrambled eggs and a drizzle of sesame oil lend an extra layer of richness, while the soy sauce ties everything together with its umami depth. Ready in just 35 minutes, including prep, this hearty fried rice is best made with day-old rice for that perfect, fluffy texture. Garnished with fresh green onions for a pop of color and freshness, it’s a versatile recipe you’ll turn to time and again for an easy, flavorful feast.
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Recipe Information
Ingredients
- 2 cups white rice
- 4 cups water
- 2 tablespoons vegetable oil
- 2 large eggs
- 4 pieces sausage links (preferably spicy)
- 1 medium onion, chopped
- 1 cup green peas
- 1 medium carrot, diced
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 stalks green onions, sliced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Cook the 2 cups of white rice with 4 cups of water according to the package instructions. Once cooked, spread it out on a baking sheet to cool or refrigerate overnight for the best results.
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Crack the 2 large eggs into the skillet and scramble until fully cooked. Remove the eggs to a plate and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Slice the sausage links and add them to the skillet. Cook for about 5 minutes until browned and cooked through.
Add the chopped onion, diced carrot, and green peas to the sausage in the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender and the onion is translucent.
Add the cooked rice to the skillet. Use the back of a wooden spoon to break up any clumps. Pour the 3 tablespoons of soy sauce and 1 teaspoon of sesame oil over the rice and mix well.
Add the scrambled eggs back into the skillet, and stir in the sliced green onions. Season with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper.
Stir-fry everything together for another 2-3 minutes, letting the flavors combine and the rice heat through.
Serve hot, garnished with additional green onions if desired.
Nutrition Facts
Calories |
549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 45% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 1434 mg | 62% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 5.4 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 93 mg | 7% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 504 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
