Vegetable Fried Rice with Chinese Sausage

Dried Chinese sausage adds depth to this fried rice with bok choy, carrots and snow peas.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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2 tablespoons vegetable oil

1 large egg, beaten

1 cup diced Chinese sausage (lap chong)

1/2 cup chopped bok choy

1/4 cup shredded carrots

1/4 cup thinly sliced snow peas

1 teaspoon minced garlic

1 teaspoon finely grated fresh ginger

1 teaspoon Shaoxing wine or dry sherry

Kosher salt

3 cups cold cooked long-grain white rice

1 teaspoon toasted sesame oil

2 tablespoons chopped scallions


  1. Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop onto a plate.
  2. Add the remaining tablespoon oil, then add the sausage and stir-fry until golden about 2 minutes. Add the bok choy, carrots, snow peas, garlic, ginger, Shaoxing and 1/4 teaspoon salt and stir-fry until crisp- tender, about 2 minutes.
  3. Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the sesame oil, sprinkle with the scallions and serve.