FRIED RICE AND SAUSAGE RECIPES

Name: Sausage Fried Rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 1/2 lb bulk sausage (I like to use mild); 1/2 teaspoon garlic powder; 2 tablespoons cooking oil (I use canola); 3 cups cooked rice, chilled; 1 (10 ounce) package mixed vegetables; 2 eggs, beaten; 1/2 teaspoon salt; 1/4 cup chopped green onion

SAUSAGE FRIED RICE RECIPE - FOOD.COM

Sausage Fried Rice Recipe - Food.com image

I had a little sausage leftover and some rice, so I started throwing things in the pan. I came up with this. I know it's not really fried rice, but I hope if you try it you'll like it. Cook time doesn't include time for leftover rice.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 lb bulk sausage (I like to use mild)
1/2 teaspoon garlic powder
2 tablespoons cooking oil (I use canola)
3 cups cooked rice, chilled
1 (10 ounce) package mixed vegetables
2 eggs, beaten
1/2 teaspoon salt
1/4 cup chopped green onion

Steps:

Cook the sausage with garlic powder in a large skillet until browned.
Remove and drain on paper towels.
Pour drippings from skillet.
Add oil and heat until hot but not smoking.
And rice and stir-fry over high heat for 1 minute.
Add vegetables and sausage and continue to stir-fry, about 5 minutes.
Stir in eggs and cook until set; season.
Sprinkle with onions.

Nutrition Facts : Calories 447.2, FatContent 20.3, SaturatedFatContent 4.6, CholesterolContent 147.2, SodiumContent 720.1, CarbohydrateContent 47.4, FiberContent 2.7, SugarContent 2.2, ProteinContent 17

GLO'S SAUSAGE FRIED RICE RECIPE - FOOD.COM

Glo's Sausage Fried Rice Recipe - Food.com image

This is an easy to prepare fried rice dished passed down by my Japanese mother. You won't find anything like it in the restaurants. Every time we have a family get-together or a covered dish luncheon at work, I am always requested to bring this rice. Being half Japanese, my family would eat this rice as the main part of our meal. Most people would make this as more of a side dish. This recipe makes a lot, so feel free to cut down on the quantities. The beautiful lady in the picture is my mother who I lost to cancer in 2002.

Total Time 45 minutes

Prep Time 45 minutes

Yield 10-12 serving(s)

Number Of Ingredients 11

Ingredients

1 lb pork sausage
8 eggs, scrambled
3 tablespoons vegetable oil
1/2 head cabbage, cored and shredded
3 carrots, chopped
6 cups cooked white rice, MUST be chilled
1/4 cup soy sauce (to taste)
1 (14 1/2 ounce) can bean sprouts, drained
1/2-1 cup frozen green pea
ground black pepper
3 green onions, chopped

Steps:

In a skillet over medium-high heat, cook the sausage until evenly browned. Drain, and remove sausage from the pan. In the same pan, scramble the eggs, stirring frequently until cooked through. Remove eggs from pan and set aside.
Heat the oil in a very large skillet or electric skillet over medium to medium-high heat. Stir fry the cabbage and carrots just until the cabbage has wilted. Add the cold rice, and fry, sprinkle some soy sauce over the mixture and break up clumps in the rice. (Rice must be cold or the dish will come out gummy.) Mix in the sausage and sprinkle some more soy sauce over all. Stir in bean sprouts and eggs, mixing well so there are no big chunks. Gently mix in the peas. Season with pepper, and stir in green onions just before removing from the heat. Add more soy sauce, if desired, to taste, and serve. This dish reheats well in the microwave.
Tip 1: To save time, instead of chopping up cabbage and carrots, you can buy a 16 oz. package of coleslaw mix which has the cabbage and carrots already shredded.
Tip 2: If you are using the quantitites listed above, it would be easier if you break it down into 2 or 3 batches. This makes enough fried rice to fit into a large crockpot. I place the rice in a crockpot to keep it warm for cookouts.
Tip 3: This recipe is very versatile. You can add, leave out or change ingredients according to your taste. Instead of sausage, this rice works well with chicken, beef, shrimp, etc. If you like you can add water chestnuts or bamboo shoots. A great way to use up leftovers.

Nutrition Facts : Calories 423.6, FatContent 20.4, SaturatedFatContent 5.9, CholesterolContent 181.5, SodiumContent 786.2, CarbohydrateContent 41.6, FiberContent 3.5, SugarContent 5.1, ProteinContent 18.1

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