Sausage Fried Rice2002-08-26
- Course: Main Dishes
- Yield : 6 - 8
- Servings : 6 - 8
- Prep Time : 25m
- Cook Time : 30m
- Ready In : 55m
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A great easy dish for a change of pace.
- 5 cups cold cooked rice (might need 6 cups)
- 1 pound bulk sausage spicy or mild
- 1 package coleslaw mix containing both the shredded cabbage and carrots
- 1/4 cup Soy sauce (adjust to taste)
- 1 (10 oz) can bean sprouts drained
- 1 small bag frozen peas
- 4 or 5 eggs, scrambled
- 3 stalks green onion
- Olive oil
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 coleslaw 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 coleslaw 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. Season with pepper, as needed. Last, add the green onions, mix well, and serve.