Fried Rice with Breakfast Sausage and Eggs
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 490
- Total Fat
- 21 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 120 milligrams
- Sodium
- 1136 milligrams
- Carbohydrates
- 58 grams
- Dietary Fiber
- 3 grams
- Sugar
- 5 grams
- Protein
- 17 grams
- Total: 30 min
- Active: 30 min
Ingredients
3 tablespoons soy sauce
2 tablespoons ketchup
2 tablespoons vegetable oil
6 ounces raw breakfast sausage links (about 7), cut into 1/2-inch pieces
2 large eggs
1 12-ounce bag shredded coleslaw mix
3 cups frozen white rice (from a 20-ounce bag)
2 scallions, sliced
2 tablespoons finely chopped fresh ginger
2 cloves garlic, finely chopped
1 tablespoon toasted sesame oil
Directions
- 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.
- 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.
- 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.
- Remove the pan from the heat and drizzle the fried rice with the sesame oil. Sprinkle the reserved scallion greens on top.