Fried rice is a weeknight workhorse. It’s as quick and easy as it is customizable—delicious with ultra-fresh ingredients, yes, but just as tasty with frozen veggies or leftover rice. Our Classic Roasted chicken sausage adds a punch of protein to this easy fried rice recipe, while this simple sauce ties everything together with naturally gluten-free tamari, sesame oil, oyster sauce, and a dash of sweetness. Deceptively simple and easy to master, this one-pan meal is the perfect addition to your weeknight dinner repertoire. Make extra—you’ll definitely want leftovers.
SERVING MULTIPLIER:
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Ingredients
Fried Rice
1 ½ cup Calrose or medium-grain rice (freshly made or leftover)
1 package Classic Roasted Chicken Sausage, diced into ½-inch pieces
2 garlic cloves, minced
¼ cup raw green peas
¼ cup charred corn
¼ cup cooked diced carrots
¼ cup cooked and cooled Romanesco or cauliflower florets
4 large eggs, lightly beaten
Sauce
2 tablespoons oyster sauce
3 tablespoons low-sodium tamari or soy sauce
4 teaspoons sesame oil
1 ½ teaspoon granulated sugar
½ teaspoon ground white or black pepper
¼ cup chopped cilantro (optional)
¼ cup sliced scallions, for garnish
Instructions
Prep Time: 6 min | Cook Time: 20 min | Servings: 1
1
Cook rice according to package directions—either on the stove or in a rice cooker. If using leftover rice, take it out of the fridge and let it come to room temp.
2
Prepare the sauce: In a large bowl, mix together the oyster sauce, low-sodium tamari or soy sauce, sesame oil, sugar, and pepper. Set aside.
3
Toss the cooked, cooled rice in half of the sauce and let it sit for about 15 minutes to soak up flavor.
4
Heat 2 tablespoons of neutral oil in a large sauté pan over high heat. Add the diced chicken sausage and cook until browned. Stir in the garlic and cook until fragrant, about 1 minute.
5
Add the rice and mixed vegetables to the pan along with the remaining sauce. Stir to combine, then let it cook undisturbed for 2 minutes so the rice gets a little color and crispiness.
6
Stir in the beaten eggs and cook until just set. Remove from heat and transfer to a serving bowl. Top with sliced scallions and, if you’re into it, a sprinkle of chopped cilantro. Serve warm.
