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Sausage Fried RiceMain Dishes & Casseroles
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Submitted by Alberta (Bert) LeBlanc
on Monday, August 26, 2002
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| Makes: | 6 - 8 servings |
| Prep Time: | 25 minutes |
| Cook Time: | 30 minutes |
| Ready In: | 55 minutes |
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A great easy dish for a change of pace. |
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| Ingredients |
| 5 cups cold cooked rice (might need 6 cups) |
1 pound bulk sausage spicy or mild |
| 1 package cole slaw mix containing both the shredded cabbage and carrots or make your own |
1/4 cup Soy sauce (may be more adjust to taste) |
| 1 10 oz can bean sprouts drained |
1 small bag frozen peas |
| 4 or 5 eggs scrambled |
3 stalks green onion using both the green and white part |
| olive oil |
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| | | Directions | Important: Do not use freshly made hot rice or the fried rice will turn out gummy. Cold leftover rice works perfect.
Brown the sausage, scramble the eggs and chopped the green onions
before getting started on mixing the rice and other ingredients.
Once this is done, get a large nonstick frying pan or electric skillet and coat it with olive oil. Stir fry the cole slaw mix just until the cabbage is tender.
Depending on the size of the frying pan, you might want to make the fried rice in two batches. If you do this, remove half of the stir fried cole slaw mix from the frying pan and use half of the following approximate amounts.
Add cold rice. Add some soy sauce to help break the rice up
and give it some color, add browned sausage and mix well. Once the
rice is broken up and well mixed, add the bean sprouts and frozen
peas. Mix well then add the scrambled eggs. Mix everything well and
make sure the eggs are broken up and not in big chunks. Season with
pepper, as needed. Add more soy sauce until it tastes the way you
want it to. The last thing you put in is the green onions. Add the
chopped green onions and mix well. |
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