Short description

A hearty one-pan meal with smoky sausage, colorful vegetables, and fluffy rice, all seasoned to perfection for a comforting and flavorful dish.

Why You’ll Love This Recipe

• Utilizes leftover or chilled rice for quick, tasty weeknight dinner. (Serious Eats, Bon Appétit)
• Versatile—easily customizable with your favorite sausage or vegetables. (Family Spice, Serious Eats)
• One-pan preparation makes cooking and cleanup a breeze.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Cooked rice (preferably chilled or day-old)
• Smoked sausage (sliced)
• Frozen peas
• Diced carrots
• Diced yellow bell pepper
• Garlic (minced)
• Soy sauce
• Paprika
• Vegetable oil
• Salt & pepper
• Fresh parsley (chopped, for garnish)

directions

1. Heat 1 tbsp vegetable oil in a large skillet over medium heat. Brown sausage until lightly crisp, about 4–5 minutes; remove and set aside.
2. Add remaining oil to the skillet. Sauté garlic, carrots, and bell pepper for 3–4 minutes until slightly tender.
3. Add peas and cook an additional 2 minutes.
4. Stir in chilled rice, breaking up clumps. Season with soy sauce, paprika, salt, and pepper.
5. Return sausage to the skillet; mix well and cook for another 2 minutes to heat through.
6. Garnish with parsley before serving.

Servings and timing

• Prep time: Approximately 10 minutes
• Cook time: About 10–15 minutes
• Total time: Around 20–25 minutes
• Servings: Roughly 4–6, depending on portion sizes

Variations

• Use any sausage you have on hand—Andouille, Andouille, Chinese-style, or pre-cooked options. (Family Spice)
• Add other vegetables like celery, corn, cabbage, or mushrooms for more variety. (Family Spice)
• Scramble and include eggs mid-cook for added protein and texture. (Plowing Through Life)
• Adjust flavors by mixing in sesame oil, oyster sauce, or fresh ginger. (Khin’s Kitchen)

storage/reheating

• Store: In an airtight container in the fridge for up to 4 days. (Family Spice, Plowing Through Life)
• Reheat: Warm gently in a skillet, adding a splash of water or oil to refresh the rice’s texture.

FAQs

1. Can I use freshly cooked rice?

Chilled or day-old rice is ideal—it fries better and avoids becoming mushy. (Bon Appétit)

2. Is sausage necessary?

No—feel free to use other proteins like leftover pulled pork, chicken, or keep it vegetarian by adding scrambled eggs or tofu. (Family Spice)

3. How do I keep the rice from sticking?

Use a large pan, high heat, and minimal sauce. Overcrowding can cause steaming instead of frying. (Cooking For My Soul)

4. What type of oil works best?

Vegetable oil is common, but sesame oil adds a complementary flavor in small amounts. (Family Spice)

5. Can I freeze leftovers?

Yes—freeze in portions for up to 3 months; thaw (or reheat directly if safe) for a convenient meal.

6. What rice type is best?

Use long-grain rice like Jasmine for ideal separation and texture. (Cooking For My Soul)

7. How can I boost flavor?

Sauté garlic longer or add sesame oil, ginger, or a light drizzle of oyster sauce. (Khin’s Kitchen, Family Spice)

8. Vegetarian alternative?

Skip sausage. Increase veggies or add tofu or egg for protein. (Khin’s Kitchen)

9. Can I make this in a wok?

Absolutely—woks are ideal for high-heat frying and great flavor development. (Epicurious)

10. What pairs well with this dish?

Serve with steamed veggies or a crisp green salad to balance flavors.

Conclusion

This Sausage and Vegetable Fried Rice is a versatile, satisfying option that comes together quickly using pantry staples and leftover rice. With easy customization, minimal cleanup, and lasting flavor, it’s perfect for busy nights or casual meals. Let me know if you’d like a breakfast twist, sauce variations, or side ideas!

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