Fried Rice Recipe With Chinese Sausage

By
Rhonda Parkinson
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
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Updated on 05/4/20
High Angle View Of Fried Rice In Frying Pan
Rick Helton / EyeEm / Getty Images
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
662 Calories
19g Fat
106g Carbs
14g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 662
% Daily Value*
Total Fat 19g 24%
Saturated Fat 3g 16%
Cholesterol 81mg 27%
Sodium 285mg 12%
Total Carbohydrate 106g 39%
Dietary Fiber 4g 13%
Protein 14g
Calcium 39mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chinese sausage adds its distinctive flavor to this homecooked fried rice recipe.

Ingredients

  • 2 eggs
  • 1 teaspoon salt
  • Black pepper, to taste
  • 5 tablespoons peanut or vegetable oil for frying, or as needed
  • 1 tablespoon minced ginger
  • 1 to 2 Chinese sausages, diced
  • 1/4 cup shredded carrot
  • 1/2 cup frozen peas
  • 4 cups leftover cooked rice
  • 1 teaspoon oyster sauce
  • 1 teaspoon soy sauce
  • Garnish: 1 green onion, finely chopped

Steps to Make It

  1. Gather the ingredients.

  2. Beat the eggs in a small bowl with the salt and pepper.

  3. Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, on medium heat, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.

  4. Heat 1 tablespoon oil in the pan or wok. When the oil is hot, add the minced ginger. Stir-fry for a few seconds.

  5. Then add the Chinese sausage. Stir-fry the sausage for a minute.

  6. Then add the shredded carrot and the green peas. Stir-fry for up to 2 more minutes and remove from the pan. Clean out the pan.

  7. Heat 2 tablespoons oil in the wok. Reduce the heat to medium and add the rice, stirring with chopsticks to break up any clumps. Stir in the remainder of the soy sauce and oyster sauce. Season with salt and pepper if desired.

  8. Add the sausage and vegetables back into the pan. Stir in the scrambled egg.

  9. Heat through and stir in the green onion if using. Serve hot.