My Japanese mother gave down this simple fried rice recipe to me. There is nothing like in the restaurants. I am always asked to bring this rice whether we have a family get-together or a covered dish luncheon at work.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 pound ground pork sausage
- 5 eggs, beaten
- 3 tablespoons vegetable oil
- ½ head cabbage, cored and shredded
- 3 carrots, chopped
- 6 cups cooked white rice, cold
- ¼ cup soy sauce, or to taste
- 1 (14.5 ounce) can bean sprouts, drained
- 1 (6 ounce) package frozen green peas, thawed
- ground black pepper to taste
- 3 green onions, chopped
Instructions
- In a skillet over medium-high heat, cook the sausage until evenly browned. Drain, and remove sausage from the pan. In the same pan, using the remaining coating of grease from the sausage, scramble the eggs, stirring frequently until cooked through. Set aside.
- Heat the oil in a very large skillet or electric skillet over medium-high heat. Stir fry the cabbage and carrots just until the cabbage has wilted. Add the cold rice, and fry, stirring so that there are no clumps. Mix in the sausage and pour in some soy sauce. Stir in bean sprouts, peas, and eggs, mixing well so there are no big chunks of egg. Season with pepper, and stir in green onions just before removing from the heat. Adjust soy sauce to taste, and serve.
- Use cold cooked rice. Do not use freshly made hot rice, or the fried rice will turn out gummy.
Nutrition Facts
| Calories | 540 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 155 mg |
| Dietary Fiber | 5 g |
| Protein | 17 g |
| Saturated Fat | 10 g |
| Sodium | 943 mg |
| Sugars | 5 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
Love sausage too!
Easy dish. Used canned peas and fresh bean sprouts – couldnt find original ingredients Kept the egg pieces bigger – personal preference
It had potential and I had tried a new pressure cooker with rice, so had lots…of dry cooked rice. Made lots of changes (thus 3 stars) in accordance with what I had, mainly because I seldom make fried rice. I will make it again, with the correct ingredients, and remember to cook the egg on the SIDE or else it turns the rice mushy!
Possibly one of the most amazing dishes ever! I cheated – I had vinegar cole slaw (no mayo) and used that instead of chopped cabbage, but I kept everything else the same. This is insanely delicious!
Oh My Word! This is friggin awesome!!!
We served each bowl with a sunny-side up egg on top. My teenage daughter said that she would eat it again for breakfast! I did add a couple cubes of frozen ginger and garlic to the cooking meat.
I made this for dinner last night. Quite tasty in my opinion. My husband was hesitant to try it as he dislikes cabbage, but because he enjoys sausage so much and because he was hungry, he gave it a try. He seemed to like it enough for seconds! Lots of leftovers, but I like leftovers. I shredded 5 nice-sized carrots and used a 16-oz. bag of peas. I like soy sauce so used more than 1/4 cup. Also added an extra egg or two. No green onion and no sprouts. Question: would it be easier to use a wok and cook all ingredients together rather than sausage, remove; egg, set aside; etc. Next time!
It was ok. I think I would rather have another meat. Sausage was pretty strong . Used ground sweet sausage. Love the basic ingredients.
This is the best fried rice I have ever had! Something so satisfying about creating the “best” yourself. I used 3 fresh duck eggs in place of the 5 chicken eggs. Also, I used fresh beans sprouts in place of the canned. The only thing I would have done differently is add more carrot, as the three I used were a bit small. No doubt. I will make this again.
Followed the recipe to a T …. and it was sooooo BLAND. My suggestion would be to have a Kikkoman stir fry seasoning packet on hand to rescue the dish if needed.
Made this with out veggies because I have veggie haters. They loved this and I can always make a small batch of veggies and add it for the two of us that like veggies. Super versatile will be making this again and again.
I followed the recipe word for word. It was good. My husband didn’t care for it though so I probably won’t make it again. It was a lot of work as well which is another reason I won’t make it again.
This recipe is a keeper! Love the textures and flavors.
This was fantastic! All five of us loved it. My brother asked for the recipe because he doesn’t want to order fried rice ever again and my teen daughters asked if we could make this from now on instead of ordering fried rice. I thought we’d have left overs to bring for lunch, but no such luck. For those who complained about it being bland…I agree with others who have said if you leave the sausage out you must use more seasonings to take it’s place.
I used to make this all the time, I forgot about it but found it the other day browsing my recipe box for something different. One major time saver: Use a package of cole slaw shredded cabbage with carrots. It works just as well and saves the skinned knuckles!
This was great! Our whole family loved it. Super easy! Can’t wait to substitute other meats.
It’s a keeper. I bought cheap sausage which was a mistake, otherwise I killed it. I used sesame oil and a spoonful of chili sauce. Splash in some rice vinegar with the soy. Brown rice after a day of rest and give the onions credit.
This is fried rice the way it was meant to be! I mean, most recipes I see use freshly cooked rice that is added to the frying pan while still hot. No, No, a thousand times No! You must start with previously cooked, cold rice to get the best, tastiest, most traditional fried rice! This recipe has earned my eternal respect. Thank you!
This recipe is really great. I just made it and it will definitely be made again. Thank-you for the recipe. I didn’t change anything except buying the cabbage and carrots already cut up. My baby loved it.
This is the best fried rice recipe I have ever made and the most enjoyed by family and friends.
This was fantastic. My partner and I both loved it and we have very different tastes. Things I changed: I skipped the peas, I used turkey sausage crumbles, and used a “red” rice that I had leftover. Next time I might try sautéing some garlic along with the cabbage at the beginning, chopping the carrots smaller (or leaving them out), and maybe making the sausage a little spicier with black or cayenne pepper. We will definitely be making this again.