Fried Rice with Chinese Sausage

Serves: 4

This recipe called for Chinese Sausage. I had a hard time finding them, and when I did - I didn't like what was in them - lots of sugar and preservatives. I substituted my homemade sausage patties recipe and this recipe turned out very well.

Dovetailing Tip: Use the Homemade Sausage Patty recipe in place of the Chinese Sausages. Instead of forming the patties, crumble in a skillet and brown.

Yield: 4 servings
Prep Time:
Cook Time:
Total Time:


1/4 cup vegetable oil, divided
2 eggs, lightly beaten
1 tablespoon chopped ginger
1 tablespoon chopped garlic
1 carrot, finely diced
2 stalks vegetable oil, finely diced
3 links chinese sausages, sliced
1 small bunch scallion, sliced, divided
4 cups cooked white rice, or brown rice
1/4 cup low-sodium soy sauce
1 tablespoon rice cooking wine


Heat 2 tablespoons of canola oil in a wok over high heat. Add the beaten eggs and fry until they are fully cooked. Transfer them to plate. Add the remaining oil, ginger, garlic, carrot, and celery, and stir-fry for 2 minutes. Add the sausage and half of the scallions and cook for 1 minute. Add the cooked rice, soy sauce and rice wine vinegar. Stir-fry until the rice is hot, about 2 minutes. Stir in the reserved eggs and transfer to a serving dish. Garnish with the remaining scallions and serve.


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