Egg Fried Rice with Sausage and Vegetables

Name: Egg Fried Rice with Sausage and Vegetables
Total time: 20 min
Ingredients: 2 cups cooked rice (day-old preferred); 2 large eggs; 2 links, diced Chinese sausage (lap cheong); 1/3 cup frozen corn kernels; 1/3 cup green beans, trimmed and diced; 1/3 cup carrots, diced; 1/4 cup yellow onion, diced; 2 tablespoons green onions, chopped; 2 tablespoons celery, diced; 1 tablespoon soy sauce; 2 tablespoons vegetable oil; to taste salt

A hearty fried rice loaded with scrambled eggs, savory Chinese sausage, and colorful vegetables. This satisfying one-pan dish comes together quickly for a perfect weeknight meal.

20 min

Easy

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Egg Fried Rice with Sausage and Vegetables

Story

This classic fried rice works best with day-old rice that has dried out slightly in the fridge. The separate cooking of each component ensures the perfect texture - fluffy eggs, tender vegetables, and flavorful sausage all come together in one delicious bite.

Ingredients

cooked rice (day-old preferred) 2 cups

eggs 2 large

Chinese sausage (lap cheong) 2 links, diced

frozen corn kernels 1/3 cup

green beans, trimmed and diced 1/3 cup

carrots, diced 1/3 cup

yellow onion, diced 1/4 cup

green onions, chopped 2 tablespoons

celery, diced 2 tablespoons

soy sauce 1 tablespoon

vegetable oil 2 tablespoons

salt to taste

Instructions

Prep the ingredients

Dice the Chinese sausage, carrots, green beans, onion, and celery into small bite-sized pieces. Beat the eggs in a small bowl. Have all components ready by the stove.

Cook the eggs and sausage

Heat half the oil in a large wok or skillet over medium-high heat. Add beaten eggs and scramble them until softly set and broken into small pieces. Remove and set aside. In the same pan, add the sausage pieces and cook for about 2 minutes until they release some fat and become fragrant. Add a splash of water and let it evaporate, then remove the sausage and set aside with the eggs.

Stir-fry the vegetables

Add the remaining oil to the wok. Toss in the corn, green beans, and carrots. Season with a pinch of salt and stir-fry for 2-3 minutes until slightly tender. Add the onion and cook for another minute until translucent.

Combine and season

Return the eggs and sausage to the wok with the vegetables. Add the green onions and celery, then pour in the cold rice. Use a spatula to break up any clumps and toss everything together over high heat. Drizzle with soy sauce and continue stirring until the rice is heated through and evenly coated. Taste and adjust seasoning if needed.