SAUSAGE FRIED RICE
My mom often substituted the ground sausage with leftover pork roast from Sunday dinner. Leftover ham would work well too. Feel free to play around with the vegetables, using different kinds or omitting what you don't like. Other seasonings I sometimes throw in teriyaki sauce (instead of soy sauce), sesame oil, and/or a little bit of red pepper. All seasonings are normally added by taste. Food processing the vegetables gives the fried rice a more colorful presentation along with encouraging those who don't like vegetables to eat their vegetables.
Provided by Sabia
Categories Pork
Time 40m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Start the rice cooking if you don't have some on hand already.
- Cook the meat in a frying pan and drain the grease if it was raw to begin with.
- In a food processor, chop the onions, carrot, broccoli, mushrooms and zucchini. Of course, you don't have to chop the veges this small. You can cut them up by hand into larger pieces if you wish.
- Saute the veges in a wok or large skillet with a little margarine and oil. When veges, meat and rice are done put all into the large skillet and toss together evenly.
- Add oriental ramen seasoning packets, clam sauce, soy sauce, salt, pepper and garlic salt. With the oriental ramen seasoning you can just throw the noodles away (as my mom used to, ramen is cheaper than buying oriental seasoning packets) or you can save them for the noodles in a stir fry for some other time as I do. (In fact, I'll post a recipe called "Ramen Stir fry"). Toss the fried rice to disperse the flavors.
- Add cooked egg, snow peas, cabbage and green onions. Warm them up in the fried rice. They don't really need to be cooked, just left crunchy.
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Samantha Rathnayaka
[email protected]This recipe is a great way to use up leftover sausage and rice.
Anees khan sudozai Official
[email protected]I've made this recipe several times and it's always a hit. My family loves the combination of flavors.
Agyemang Samuel
[email protected]This dish is a great way to get your kids to eat their vegetables.
Eric Brown
[email protected]I'm not a big fan of sausage, but this recipe changed my mind. It's so flavorful and satisfying.
murial namaldeniya
[email protected]This recipe is a great way to use up leftover sausage and rice.
Shiva Kunwar
[email protected]I've made this recipe several times and it's always a hit. My family loves the combination of flavors.
Amin Jemal
[email protected]This dish is a great way to get your kids to eat protein.
Veritas
[email protected]I'm not a big fan of fried rice, but this recipe changed my mind. It's so flavorful and satisfying.
Ish Kinyaa
[email protected]This recipe is a great way to use up leftover rice.
zerox zerox
[email protected]I made this recipe for a party and it was a huge hit! Everyone loved the combination of flavors.
Syed Turab Naqvi
[email protected]This dish is a great way to get your kids to eat their vegetables.
Saeedullah Noorani
[email protected]I've made this recipe several times and it's always a hit. I love that it's so easy to customize to my liking.
Davian Del Carmen
[email protected]This recipe is a great way to use up leftover sausage.
Edicated Charsi
[email protected]I'm not a big fan of sausage, but this recipe changed my mind. The sausage adds so much flavor to the dish.
Kachi_b
[email protected]This is one of my favorite fried rice recipes. It's so easy to make and always turns out delicious.
MdFojlu MR
[email protected]I made this recipe for a potluck and it was a huge success! Everyone loved it.
Mir Fawad
[email protected]This dish was a little too salty for my taste. I think I'll use less soy sauce next time.
Siniko Mbambo
[email protected]I love this recipe! It's so versatile and easy to make. I've used different types of sausage, vegetables, and even rice. It always turns out great.
Abiha Eman
[email protected]This sausage fried rice was a hit with my family! It was easy to make and so flavorful. I used a spicy sausage and it gave the dish a nice kick. I also added some chopped vegetables, like bell peppers and carrots, for extra color and nutrition.