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chinese sausage fried rice with scallion garnish
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5 from 3 votes

Chinese Sausage Fried Rice

This quick and easy fried rice is perfect to use up any leftover rice you have. It's delicious and full of amazing Cantonese Chinese flavors. Perfect as a main dish or as a side.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course, Side Dish
Cuisine: Asian, Chinese
Servings: 4 people
Calories: 536kcal
Author: Tania

Ingredients

  • 1 ¼ cups diced Chinese sweet sausage casings removed
  • 3 eggs, beaten
  • 3 scallions, chopped whites and greens separated
  • 2 medium cloves garlic, finely minced
  • Vegetable oil for skillet
  • 4 cups day-old cooked jasmine rice (see note)
  • cup frozen green peas, thawed
  • Salt to taste

Sauce

  • 2 teaspoons soy sauce (light or regular)
  • 2 teaspoons oyster sauce
  • ¼ teaspoon sesame oil
  • 4 teaspoons water
  • A dash of ground white pepper

Instructions

  • Make the sauce: In a small bowl, whisk the soy sauce, oyster sauce, sesame oil, water, and a dash of white pepper until well combined. Set aside.
  • Heat 1 tablespoon oil in a wok or skillet over medium-high heat. Add the beaten eggs, and cook breaking them up into smaller pieces with your spatula. Transfer cooked eggs to a plate. Set aside.
  • Increase to high heat. Heat about 1 more tablespoon in the wok or skillet, and stir-fry the diced sausage for a few seconds until slightly golden brown. Tip: This is quick, don’t let them burn.
  • Next, add the minced garlic and sliced scallions (white parts only), and stir-fry for another 15 seconds or until fragrant.
  • Add the rice and cook until it is warmed up, breaking up any clumps with a spatula. Give the rice a few tosses with the spatula. Add peas and continue stir-frying until warmed up. Tip: The rice grains should be separated at this point. No clumps should remain. If needed, drizzle some more oil.
  • Give the prepared sauce another quick whisk, and gradually add it to the fried rice. Toss to combine until the rice is evenly coated with the sauce. Season with salt to taste. Tip: If using a wok, add the sauce around the sides of the wok so that it drizzles down. If using a skillet, you can just drizzle over the rice.
  • Return eggs and add the scallions (green parts only), and combine. Garnish with more sliced scallions if desired. Serve and enjoy!

Notes

  • My biggest advice is to not drench the rice with sauce. Use enough sauce to give the rice a gentle golden brown color.
  • How to make rice for fried rice: To make 4-5 cups of cooked rice for this recipe, use 2 cups of uncooked rice (you may have some extra). Use this ratio: for every 1 cup of jasmine rice, use 1 ⅓ cups of water. Let cool down completely and refrigerate overnight.
  • If you forget to make rice in advance: Cook rice with less water. Try 1 cup plus 3 tablespoons water per every cup of rice. Then, scoop the cooked rice onto a sheet pan on a thin single layer. Refrigerate the rice for 2-3 hours, uncovered. This should be good for fried rice.
Substitutions and variations:
  • Rice: Any long-grain rice. I use jasmine rice because it's fragrant.
  • Green peas: Frozen vegetable mix (diced carrots, peas).
  • Eggs: Egg whites.
Recommended equipment:
  • A large wok, preferably made of carbon steel (only if you have a large gas burner)
  • or a large 12 or 14 inch skillet, especially if you have an electric stovetop
  • A medium or large spatula for tossing the ingredients
 
Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition

Calories: 536kcal | Carbohydrates: 49g | Protein: 19g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 1258mg | Potassium: 329mg | Fiber: 2g | Sugar: 1g | Vitamin A: 361IU | Vitamin C: 7mg | Calcium: 54mg | Iron: 2mg