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Fried rice with sausage, egg and peas
Fried rice with sausage, egg and peas
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Elevate leftover rice with this tasty fried rice dish.
Ingredients:
  • 300.00 gm jasmine rice
  • 500g pork sausages
  • 56.88 gm olive oil
  • 2 eggs, lightly beaten
  • 1 carrot, peeled, finely diced
  • 1 head broccoli, stalk removed, cut into small florets
  • 100g fresh podded peas (350g unpodded) or frozen peas
  • 1/2 long red chilli, seeded, finely chopped
  • 1 tsp Chinese five-spice
  • 42.00 gm soy sauce
  • 4 spring onions, thinly sliced
Instructions:
  • Wash rice in a sieve under running water until clear. Cook with 2 cups water in a saucepan until boiling. Cover, simmer on low for 12 minutes until liquid is absorbed. Spread on a tray to cool for 20 minutes, turning occasionally for even drying.
  • Remove sausage meat from casings and stir-fry in a hot wok for 8 minutes, breaking it up with a spatula until golden and fully cooked. Transfer to a large bowl and set aside the wok.
  • Heat up the wok on high heat again. Drizzle 1 tablespoon of oil and crack in the eggs. Stir and cook for 2 minutes until the eggs are scrambled. Then, transfer the eggs to the bowl with the sausage meat.
  • Once the wok is back on high heat, toss in the remaining 2 tablespoons of oil along with the carrot, broccoli, peas, and chili. Stir-fry for about 3 minutes until the vegetables are nearly tender.
  • Sprinkle in five-spice and mix in well. Stir in rice, sausage meat, and eggs, stir-frying for 5 minutes or until the rice is heated. Mix in soy sauce and half of the spring onions.
  • Serve the fried rice in bowls and garnish with the leftover spring onions.

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