Pineapple Chicken Sausage Fried Rice

Name: Pineapple Chicken Sausage Fried Rice
Prep time: 10
Cook time: 15
Total time: 25
Yield: 1
Ingredients: avocado or vegetable oil; package The Sausage Project Classic Roasted Chicken Sausage, diced; red bell pepper, diced; garlic cloves, finely grated; finely grated fresh ginger; large eggs, beaten; cooked jasmine rice, chilled; diced fresh pineapple; oyster sauce; chopped roasted cashews or macadamia nuts; green onions, thinly sliced

Prep Time: 10 min | Cook Time: 15 min | Servings: 1

Classic Roasted

Dinner

Fried rice is the undisputed champion of fridge-cleanout meals—it’s adaptable, it’s easy, and it seldom misses. But too often, fried rice gets relegated to side-dish status, seasoned with wilted veggies and afterthoughts. This Pineapple Fried Rice with Chicken Sausage, though, is a sweet, savory, and ultra-fast way to turn leftover rice into a full-fledged weeknight meal.

Juicy pineapple and succulent Classic Roasted Chicken Sausage bring a balance of sweet and savory flavor to every bite, while fresh ginger and oyster sauce add depth to the wok-fried classic. Toss it all with chilled leftover rice and scrambled eggs, then top it with roasted nuts for a little extra crunch. The result is a textured, reliably delicious fried rice that brings serious vacation vibes to the weeknight dinner table.

See Recipe

A bowl of pineapple fried rice with chicken sausage. — Screenshot

POV of a spoon dishing up pineapple fried rice with chicken sausage. — Screenshot

SERVING MULTIPLIER:

Ingredients

3 tablespoons avocado or vegetable oil

1 package The Sausage Project Classic Roasted Chicken Sausage, diced

1 red bell pepper, diced

3 garlic cloves, finely grated

1 tablespoon finely grated fresh ginger

2 large eggs, beaten

3 cups cooked jasmine rice, chilled

1 ½ cup diced fresh pineapple

¼ cup oyster sauce

¼ cup chopped roasted cashews or macadamia nuts

3 green onions, thinly sliced

Instructions

Prep Time: 10 min | Cook Time: 15 min | Servings: 1

Cook the sausage: Heat 2 tablespoons of the oil in a wok or large, deep skillet over medium-high heat. Add the sausage and cook for about 6 minutes, stirring occasionally, until deeply browned. Transfer to a plate and set aside.

Cook the vegetables: Add the bell pepper, garlic, and ginger to the same pan. Cook for about 3 minutes, stirring occasionally, until the bell pepper begins to soften.

Cook the eggs: Push the vegetables to one side of the pan. Add the remaining 1 tablespoon oil to the empty side, then pour in the beaten eggs. Gently scramble with a wooden spoon until just set.

Fry the rice: Add the chilled rice, sausage, pineapple, and oyster sauce. Increase the heat to high and spread the mixture into an even layer. Cook undisturbed for 2 minutes, allowing the rice to crisp and brown in spots. Stir well, then spread into an even layer again and cook undisturbed for another 2 minutes.

Serve: Divide among bowls and top with the roasted nuts and green onions. Serve immediately.

tags: Asian