Fried rice is a weeknight workhorse. It’s as quick and easy as it is customizable— delicious with ultra-fresh ingredients, yes, but just as tasty with frozen veggies or leftover rice. Our Classic Roasted chicken sausage adds a punch of protein to this easy fried rice recipe, while this simple sauce ties everything together with naturally gluten-free tamari, sesame oil, oyster sauce, and a dash of sweetness. Deceptively simple and easy to master, this one-pan meal is the perfect addition to your weeknight dinner repertoire. Make extra—you’ll definitely want leftovers.
SERVING MULTIPLIER:
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1 package Classic Roasted chicken sausage, in 1/2 inch dice
1.5 cups Calrose or medium grain rice (freshly made or leftover)
2 cloves garlic, minced
0.25 cup raw snow peas
0.25 cup charred corn (frozen or fresh)
4 cup cooked, diced carrots (frozen or fresh)
0.25 cup cooked and cooled cauliflower florets
4 whole eggs, scrambled in a bowl
2 tablespoons oyster sauce
3 tablespoons low-sodium tamari soy sauce
1.33 tablespoons sesame oil
1.5 teaspoons granulated sugar
1.5 teaspoon ground black pepper
0.25 cup cilantro leaves, chopped (optional)
0.25 cup sliced scallion tops (for garnish)
Instructions
Prep Time: 6 min | Cook Time: 20 min | Servings: 1
1
Cook rice according to package directions—either on the stove or in a rice cooker. If using leftover rice, take it out of the fridge and let it come to room temp.
2
Prepare the sauce: In a large bowl, mix together the oyster sauce, low-sodium tamari or soy sauce, sesame oil, sugar, and pepper. Set aside.
3
Toss the cooked, cooled rice in half of the sauce and let it sit for about 15 minutes to soak up flavor.
4
Heat 2 tablespoons of neutral oil in a large sauté pan over high heat. Add the diced chicken sausage and cook until browned. Stir in the garlic and cook until fragrant, about 1 minute.
5
Add the rice and mixed vegetables to the pan along with the remaining sauce. Stir to combine, then let it cook undisturbed for 2 minutes so the rice gets a little color and crispiness.
6
Stir in the scrambled eggs and cook until just set. Remove from heat and transfer to a serving bowl. Top with sliced scallions and, if you’re into it, a sprinkle of chopped cilantro. Serve warm.
