Fried Rice with Chinese Sausage Restaurant Recipe

There’s a little Chinese restaurant tucked away over thirty minutes from where I live, and they used to serve the most unforgettable Chinese sausage fried rice. It was perfectly balanced—sweet and savory, smoky and satisfying.

Prep Time10

Cook Time15

Total Time25

Course: Dinner, lunch

Cuisine: American, Asian

Keyword: 30 minute meal, Asian Recipe, budget recipe, copycat, easy meals, easy recipe, restaurant recipe

Servings: Servings

Calories: 1001kcal

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Kitchen Essentials

skillet

Shallow Bowl

Ingredients

1 Tablespoon Vegetable Oil
2 Tablespoons Garlic Minced
½ Large Onion Diced
2 Medium Bell Peppers Diced, I used 1 yellow and 1 red bell pepper today
12 Ounces Chinese Style Sausage Sliced
2 Large Eggs Beaten
½ Teaspoon Salt
½ Teaspoon Black Pepper
2 Teaspoons Sweet Soy Sauce Glaze
2 Teaspoons Hot Water
4 Cups Jasmine Rice Cooked and cooled, or 1 1/3 cups of uncooked rice cooked and cooled
¼ Cup Cucumber Sliced for garnish
¼ Cup Fresh Parsley or Cilantro Diced for garnish

Instructions

Prepare the ingredients prior to starting to cook. Mince the garlic, dice the onions and bell peppers, and slice the sausage. In a small bowl, beat the eggs. In another small bowl, add the salt, pepper, sweet soy sauce glaze, and hot water stirring to combine. Cook and cool the rice. Prepare your desired garnishes.
In a large saucepan or wok over medium high heat add the vegetable oil, garlic and onion. Fry for about 1 minute.
1 Tablespoon Vegetable Oil, 2 Tablespoons Garlic, ½ Large Onion
Add the bell peppers and Chinese Sausage frying for another 2-3 minutes, until the sausage is heated through.
2 Medium Bell Peppers, 12 Ounces Chinese Style Sausage
Clear a spot in the center of the skillet and add the eggs. Scrambling them and breaking them up into smaller pieces with your spatula just until done.
2 Large Eggs
Turn the heat up to high and add the cold rice. Using your spatula to break up any clumps and cook until the rice is warmed.
4 Cups Jasmine Rice
Once the rice is warmed, pour the soy sauce mixture over the rice mixture. Stir to combine.
½ Teaspoon Salt, ½ Teaspoon Black Pepper, 2 Teaspoons Sweet Soy Sauce Glaze, 2 Teaspoons Hot Water
Remove from heat and plate garnishing with sliced cucumber and chopped fresh parsley.
¼ Cup Cucumber, ¼ Cup Fresh Parsley

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