Sausagefriedrice Recipes

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GLO'S SAUSAGE FRIED RICE



Glo's Sausage Fried Rice image

This is an easy-to-prepare fried rice dished passed down by my Japanese mother. You won't find anything like it in the restaurants. Every time we have a family get-together or a covered dish luncheon at work, I am always requested to bring this rice.

Provided by Gloria Gowins

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 40m

Yield 8

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 540.1 calories, Carbohydrate 46.4 g, Cholesterol 154.8 mg, Fat 31.7 g, Fiber 4.8 g, Protein 17.3 g, SaturatedFat 10.1 g, Sodium 943.4 mg, Sugar 5.4 g

SAUSAGE FRIED RICE



Sausage Fried Rice image

I had a little sausage leftover and some rice, so I started throwing things in the pan. I came up with this. I know it's not really fried rice, but I hope if you try it you'll like it. Cook time doesn't include time for leftover rice.

Provided by Chef shapeweaver

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 lb bulk sausage (I like to use mild)
1/2 teaspoon garlic powder
2 tablespoons cooking oil (I use canola)
3 cups cooked rice, chilled
1 (10 ounce) package mixed vegetables
2 eggs, beaten
1/2 teaspoon salt
1/4 cup chopped green onion

Steps:

  • Cook the sausage with garlic powder in a large skillet until browned.
  • Remove and drain on paper towels.
  • Pour drippings from skillet.
  • Add oil and heat until hot but not smoking.
  • And rice and stir-fry over high heat for 1 minute.
  • Add vegetables and sausage and continue to stir-fry, about 5 minutes.
  • Stir in eggs and cook until set; season.
  • Sprinkle with onions.

Nutrition Facts : Calories 447.2, Fat 20.3, SaturatedFat 4.6, Cholesterol 147.2, Sodium 720.1, Carbohydrate 47.4, Fiber 2.7, Sugar 2.2, Protein 17

FRIED RICE WITH CHINESE SAUSAGE



Fried Rice with Chinese Sausage image

Provided by Brian Boitano

Categories     side-dish

Time 22m

Yield 4 servings

Number Of Ingredients 11

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

Steps:

  • 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.

PINEAPPLE & SAUSAGE FRIED RICE



Pineapple & Sausage Fried Rice image

Rice and Chinese sausage are used to create a crunch-tastic fried rice with plenty of zing from the fresh pineapple!

Provided by Food.com

Categories     Pineapple

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

1 medium ripe pineapple, halved through the stem
1/4 cup low sodium soy sauce
2 tablespoons hoisin sauce
1 tablespoon rice wine vinegar
2 teaspoons sesame oil
2 1/2 tablespoons vegetable oil, divided
3 links Chinese sausage, sliced into 1/4 -inch rounds
3 garlic cloves, minced
2 teaspoons minced ginger
4 scallions, white parts finely chopped and greens sliced thin
1 cup frozen peas and carrot, thawed
1 medium red bell pepper, diced small
3 cups cooked medium grain rice
2 large eggs, beaten
kosher salt
ground black pepper

Steps:

  • Use a small sharp knife to cut around the edge of each pineapple half, then scoop the pineapple flesh from the halves. Discard the core and chop the fruit into small pieces. You will have about 1 1/2 cups fruit. Set aside and place pineapple halves on a plate or platter.
  • In a small bowl, whisk to combine the soy sauce, hoisin sauce, rice wine vinegar and sesame oil; set aside.
  • Heat 1 tablespoon oil in a large nonstick skillet over medium high heat. Add the peas, carrots and red bell pepper and cook until softened, about 3-5 minutes. Stir in the garlic, ginger and scallion whites and cook 1 more minute, then transfer to a medium bowl with a slotted spoon.
  • Place skillet back over medium high heat, add 1 tablespoon oil and saute the sliced sausage until slightly browned, about 4-5 minutes. Transfer to the bowl with the vegetables with a slotted spoon.
  • Return the skillet to medium high heat, add the rice and flatten in an even layer. Cook undisturbed to allow the bottom to crisp slightly, about 3-5 minutes. Stir in the cooked sausage and vegetables, 3/4 cup chopped pineapple and season with salt and pepper. Cook 1-2 minutes then stir in the sauce to combine.
  • Push the rice to the sides and make a well in the center. Add about 1/2 tablespoon oil to the well and pour in the eggs. Scramble the eggs then stir to combine with ingredients in the pan.
  • Spoon rice mixture into Pineapple halves and garnish with remaining chopped pineapple and sliced scallion greens.

Nutrition Facts : Calories 833.2, Fat 14.8, SaturatedFat 2.5, Cholesterol 93.2, Sodium 731.4, Carbohydrate 158.5, Fiber 7.8, Sugar 26.5, Protein 17

BREAKFAST SAUSAGE FRIED RICE



Breakfast Sausage Fried Rice image

-Tami Thomas, Palmdale, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 6

1/4 pound bulk pork sausage
1 egg, lightly beaten
3/4 cup cold cooked long grain rice
4 teaspoons soy sauce
1/4 teaspoon minced garlic
Pepper to taste

Steps:

  • Crumble sausage into a skillet; cook over medium heat until no longer pink. Remove with a slotted spoon and set aside. In same skillet, cook and stir egg over medium heat until completely set. Stir in the rice, sausage, soy sauce, garlic and pepper. Cook until heated through.

Nutrition Facts : Calories 232 calories, Fat 8g fat (3g saturated fat), Cholesterol 137mg cholesterol, Sodium 787mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 1g fiber), Protein 15g protein. Diabetic Exchanges

FRIED RICE WITH CHINESE-STYLE SAUSAGE



Fried Rice with Chinese-Style Sausage image

Sweet Chinese sausage browns quickly and adds just the right amount of richness to this one-pan supper.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 11

3 tablespoons safflower oil
2 links Chinese-style sausage, such as Kam Yen Jan (available at amazon.com), cut into 1/4-inch coins
1 bunch scallions (about 10), thinly sliced, white and light-green bottoms separated from dark-green tops
2 carrots, cut into 1/4-inch pieces (2/3 cup)
Kosher salt and freshly ground pepper
2 tablespoons minced garlic (from 5 cloves)
2 tablespoons peeled and minced fresh ginger (from a 2-inch piece)
3 large eggs, cracked into a bowl
3 cups cooked rice
2/3 cup frozen peas
2 tablespoons soy sauce, preferably low-sodium

Steps:

  • Heat a large skillet (preferably cast iron) over high until very hot, about 2 minutes. Swirl in 2 tablespoons oil. Add sausage, scallion white and light-green parts, and carrots; season with 1 teaspoon salt. Cook, stirring, until golden in places, about 2 minutes. Stir in garlic and ginger; cook until fragrant, about 1 minute.
  • Push vegetables to one side of skillet. Pour remaining 1 tablespoon oil into other; add eggs and scramble with a fork until just set but still moist, about 30 seconds. Add rice; stir to combine everything, then cook, stirring often and scraping bottom of pan, until heated through, about 3 minutes. Stir in peas and soy sauce; cook about 30 seconds more. Remove from heat. Season with salt and pepper and stir in scallion greens; serve.

ITALIAN SAUSAGE FRIED RICE



Italian Sausage Fried Rice image

I created this dish one day when I wasn't in the mood for anything I'd tried before. I used ingredients I had on hand. It's since become one of my family's requested meals.-Janet Wood, Windham, New Hampshire

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4-6 servings.

Number Of Ingredients 9

1 pound bulk Italian sausage
1 cup uncooked long grain rice
1 large onion, chopped
1 garlic clove, minced
2 cups water
1 teaspoon salt
1/4 teaspoon hot pepper sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup frozen peas, thawed

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the rice, onion and garlic; cook and stir until onion is tender. Stir in the water, salt and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 18-20 minutes or until rice is tender., Stir in tomatoes and peas; cover and cook 5-10 minutes longer or until peas are heated through.

Nutrition Facts :

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