| Level: | Easy |
| Total: | 22 min |
| Prep: | 10 min |
| Cook: | 12 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup canola oil, divided
- 2 eggs, lightly beaten
- 1 tablespoon chopped ginger
- 1 tablespoon chopped garlic
- 1 carrot, finely diced
- 2 stalks celery, finely diced
- 3 links Chinese sausage, sliced
- 1 small bunch scallions, sliced, divided
- 4 cups cooked white rice
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice wine vinegar
Instructions
- Heat 2 tablespoons of canola oil in a wok over high heat. Add the beaten eggs and fry until they are fully cooked. Transfer them to plate. Add the remaining oil, ginger, garlic, carrot, and celery, and stir-fry for 2 minutes. Add the sausage and half of the scallions and cook for 1 minute. Add the cooked rice, soy sauce and rice wine vinegar. Stir-fry until the rice is hot, about 2 minutes. Stir in the reserved eggs and transfer to a serving dish. Garnish with the remaining scallions and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 477 |
| Total Fat | 21 g |
| Saturated Fat | 3 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 12 g |
| Cholesterol | 93 mg |
| Sodium | 773 mg |
Reviews
The addition of Chinese sausage is delicious. Might try Portuguese sausage next.
This was easy, quick and delicious. I would add peas next time
I’ve now made this 3 times for my family and it’s been a huge success every time. Simple to make and delicious!
OUTSTANDING!!
It was super easy to make and turned out moist and juicy.
Added mushooms, green peas, corn and siracha, little smokies.
Yum. Yum.
Yum. Works well with olive oil and cauliflower rice as well
This is a delicious recipe, however – it uses way too much oil for me!
In case anyone else would like to reduce oil content, heat your wok to medium/high heat and pour in 1/2 TEASPOON of oil. Use a tissue to wipe around the wok. Then start by cooking the sausage for 2-3 mins, to render out the fat. Remove sausage from wok using a slotted spoon. Leave 1/2 the fat in the wok, to cook eggs – reserving the other half to cook veg etc. Add the sausage back in with the first half of the scallions.
Excellent!
simple. easy. great taste and nutritious! thanks!
Really great; used shrimp instead of the chicken sausage. I pan fried the shrimp in butter and added it to the cooked fried rice!
I really liked this easy fix recipe.We ate it all last night with biscuits.Loved the flavors.Thanks….