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breakfast fried rice with chinese sausage plated in a white pasta bowl with a bottle of sriracha in the back ground and a silver spork with a orange, black and white patterned napkin

Breakfast Fried Rice with Chinese Sausage

Adapted from Woks of Life. This delicious breakfast is the perfect solution to a hangover and comes together in just 10 minutes. If you're looking for a savory, hearty and filling brunch recipe, this one is for you.
5 from 3 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, Brunch, Dinner, Lunch, Main Course, Side Dish
Cuisine Chinese
Servings 6
Calories 306 kcal

Equipment

Ingredients
  

  • 3 links Chinese Sausage soaked in hot water for 10 minutes, then sliced into coins
  • 1 large Yellow Onion chopped
  • 5 C Cooked White Rice long grain
  • 3-4 tablespoon Neutral Oil vegetable, grapeseed, avocado, peanut, etc.
  • 2 Eggs beaten
  • ⅔ C Frozen Peas
  • 1 teaspoon Dry Sherry or sub Shaoxing wine (preferred), mirin or sake
  • 2 Scallions sliced, both green and white parts
  • 1-2 tablespoon Butter optional

Sauce Ingredients

Optional Garnishes

  • Sliced Scallions
  • Sriracha
  • Fried Eggs preferably fried in butter

Instructions
 

  • Prepare ingredients. Soak Chinese sausage in hot water to soften.
    Chop onion, slice scallions, beat eggs.
    Once sausage has soaked, discard water and slice into coins.
  • Mix together all sauce ingredients in a small bowl. Set aside.
  • Heat ~2 tablespoon oil in pan over medium heat until shimmering. Scramble eggs, then remove from the pan.
  • Add another ~1-2 tablespoon oil in pan until shimmering. Sauté sausage coins for about 20 seconds, until they begin to sizzle.
    Add onions and continue to stir and sauté until beginning to turn translucent and soft, 2-3 minutes.
  • Increase heat to high and add cooked rice. Stir to break up any clumps. Continue to cook until heated through.
  • Add contents of sauce mix to rice. Stir to coat and continue to stir fry until the rice is steaming and there are no rice clumps left. This took about 3 minutes.
  • Add in the cooked scrambled eggs and frozen peas, stirring to incorporate. Cook until heated through, 1-2 minutes.
  • Add sliced scallions and sherry to the pan, stirring to incorporate. Continue to stir fry for another 20-30 seconds. Remove from heat.
  • If desired, stir in butter for some added richness. Stir until completely incorporated.
  • Scoop into bowls and top with desired garnishes. Enjoy, and feel better!

Notes

  • If you don't have Chinese sausage on hand, feel free to substitute with cubed ham (preferably honey baked), bacon (maple or applewood), breakfast sausage (preferably links), spam, chicken apple sausage or even hot dogs. It won't taste quite the same, but it'll still heal that hangover.
  • If you don't have cooked rice on hand, feel free to make some fresh, then tip out onto a plate or sheet pan to cool for about 10 minutes. You can also use those packs of microwave rice if you prefer.
  • Nutrition facts do not include optional toppings but do include the optional butter.

Nutrition

Calories: 306kcalCarbohydrates: 43gProtein: 7gFat: 12gSaturated Fat: 2gCholesterol: 60mgSodium: 425mgPotassium: 160mgFiber: 2gSugar: 2gVitamin A: 400IUVitamin C: 9mgCalcium: 34mgIron: 1mg
Keyword Cheap, Comforting, Easy, Fast, Gluten Free, Pork
Tried this recipe?Let us know how it was!