Recipe courtesy of Melissa Gaman for Food Network Kitchen

Fried Rice with Breakfast Sausage and Eggs

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
Fried rice is such a pantry-friendly last minute meal choice, since it has innumerable variations. This recipe uses frozen white rice, which isn’t traditional, but for the time-saving convenience on a busy night, it’s a minor concession!



  1. Whisk the soy sauce and ketchup with 2 tablespoons water in a small bowl; set aside. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, stirring, until well browned and cooked through, about 5 minutes. Remove to a plate, leaving the drippings behind.
  2. Add the eggs to the skillet and cook, stirring, until just set but still a little wet looking, about 30 seconds. Add to the sausage. Reserve the skillet.
  3. Add the remaining 1 tablespoon vegetable oil to the skillet, then add the coleslaw mix. Cook, stirring, until slightly wilted, 2 to 3 minutes. Add the rice, scallions (reserve some of the green parts for topping), ginger and garlic. Cook, stirring occasionally, until the rice is warmed through, about 3 minutes. Drizzle in the soy sauce mixture in 3 batches, stirring well to combine before adding more. Return the sausage and eggs to the pan and cook, stirring, until heated through.
  4. Remove the pan from the heat and drizzle the fried rice with the sesame oil. Sprinkle the reserved scallion greens on top.