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Sausage Fried Rice

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Sausage Fried Rice is a quick and easy meal that is perfect for breakfast, but also makes a delicious lunch or dinner. Pork breakfast sausage, scrambled eggs, peas and carrots are stir fried to create the perfect flavor combination in this one-pan meal.

Looking down on a bowl of fried rice, scrambled eggs, sausage, peas, diced carrots, sliced green onions, and sesame seeds.

This is my kind of comfort food. It’s packed with flavor and simple to make anytime of day. This recipe is also easy to modify using whatever ingredients you have on hand.

If you love fried rice as much as we do, try Ham Fried Rice, Instant Pot Fried Rice, or Shrimp Fried Rice too.

Ingredients you will need

Ingredients needed to make Breakfast Fried Rice with Sausage and Scrambled Eggs.
  • 2-cups of cold, cooked rice. Use leftover rice or make a batch and store in the refrigerator up to 3 days, until ready to stir fry.
  • Neutral tasting oil, like light olive oil, coconut oil, or canola.
  • Bulk, pork breakfast sausage – preferably not too salty or too greasy.
  • Sliced green onions and a clove of fresh garlic give this dish a subtle yet distinctive flavor.
  • Large eggs seasoned with sea salt and black pepper to taste.
  • Frozen peas and carrots that have been defrosted or heated in the microwave for one minute.
  • Soy sauce or tamari adds a salty, traditional flavor to this recipe.
  • Optional toppings: toasted sesame seeds, sliced green onions, chopped cilantro.

Be sure to check out the detailed printable recipe card below

Fried rice, sausage, scrambled eggs, green onions, peas and carrots in a bowl with chopsticks on the edge.

I originally shared this recipe January 2016. Updated January 2023.

Recipe Inspiration

This recipe was originally created for a bowl of oatmeal challenge with a winning prize of $250,00! I came up with this brilliant and quite delicious Sausage Breakfast Stir Fry…..and then I actually read the rules of the contest. They were looking for “instant oatmeal flavors” that they can sell in packages. Ooops!

Scrambled eggs, pork sausage, peas, carrots, cooked oatmeal and green onions in a bowl with chopstick laying on the edge.

Yes, the original recipe was written using cooked oatmeal in place of the rice, and it was delicious. Unfortunately, it was a bit too crazy for the contest, and my blog followers, so I decided to remake this recipe using rice.

My second entry was Pistachio Baklava Oatmeal which I still think should have won! Oh well, their loss.

How to make Sausage Fried Rice with Eggs

Heat wok or large skillet over medium-high heat. Add one tablespoon of oil and swirl around the bottom of the pan. Once hot, add the sausage and cook just until browned and no longer pink.

Breakfast sausage broken up and cooking in a wok.

Push the sausage up the sides of the pan and pour the remaining oil into the center. Add the green onions and garlic, cook for one minute until they become fragrant.

Sliced green onions simmering in oil with minced garlic in the center of a wok with cooked sausage.

Pour the scrambled eggs into the center and stir around until they are “soft set”. Stir the sausage and eggs together in the pan.

Raw eggs in the center of a wok with cooked sausage and green onions.

Add the peas and carrots, toss to combine.

Diced carrots and peas on top of scrambled eggs and sausage in a wok.

Stir in the rice and soy sauce and toss to combine.

Cooked rice added to the sausage, scrambled eggs, peas and carrots in a wok.

Cook while tossing until heated through.

Breakfast Fried Rice with sausage, scrambled eggs, peas and carrots in a wok with two bamboo turners.

Serve immediately garnished with additional green onions and toasted sesame seeds.

A bowl filled with fried rice, scrambled eggs, sausage, peas, and diced carrots topped with sliced green onions and sesame seeds and chopsticks laying on the edge.

Recipe Tips

  • Chop the sausage with wood turners as it cooks to break it apart.
  • Five slices of thick-cut bacon, cut into 1-inch pieces can be used in place of the sausage.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat in the microwave or on the stove before serving.

What rice should I use?

A medium to long-grain rice is best in this recipe. You want a rice that remains firm when cooked and does not clump together. By cooking the rice the day before, it gives the rice time to firm up and remain separated.

If desperate, you can cook the rice and add it while still hot. The end result will just be stickier, but it is still delicious.

Tools used to create this recipe

You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

More easy breakfast ideas

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Enjoy!!

Looking down on a bowl of fried rice, scrambled eggs, sausage, peas, diced carrots, sliced green onions, and sesame seeds.

Sausage Breakfast Stir Fry

Sausage Fried Rice is a quick and easy meal made with pork breakfast sausage, scrambled eggs, peas and carrots stir fried in one-pan.
5 from 1 vote
Print Rate
Course: Breakfast
Cuisine: American, Asian
Keyword: stir fry sausage rice
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 Servings
Calories: 473kcal
Author: Lisa Johnson

Equipment

  • Wok or Skillet

Ingredients

  • 2 tablespoons neutral flavored oil light olive oil, coconut oil, or canola – divided
  • 0.5 pound bulk pork sausage or chicken sausage
  • 3 green onions sliced
  • 1 large clove garlic minced
  • 6 large eggs beaten
  • black pepper to taste
  • 1 cup peas and carrots defrosted
  • 2 cups cooked and cooled rice
  • 3 tablespoons low-sodium tamari or soy sauce
  • toasted sesame seeds, sliced green onions, chopped cilantro to garnish optional

Instructions

  • Heat wok or large skillet over medium-high heat. Add one tablespoon of oil and swirl around the bottom of the pan. Once hot, add the sausage and cook just until browned and no longer pink.
  • Push the sausage up the sides of the pan and pour the remaining oil into the center. Add the green onions and garlic, cook for one minute until they become fragrant.
  • Pour the beaten eggs into the center and stir around until they are “soft set”. Stir the sausage and eggs together in the pan. Add the peas and carrots, toss to combine.
  • Stir in the rice and soy sauce and toss to combine. Cook while tossing until heated through.
  • Serve immediately garnished with additional green onions and toasted sesame seeds.

Notes

  • Chop the sausage with wood turners as it cooks to break it apart.
  • Five slices of thick-cut bacon, cut into 1-inch pieces can be used in place of the sausage.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat in the microwave or on the stove before serving.
  • A medium to long-grain rice is best in this recipe. You want a rice that remains firm when cooked and does not clump together. By cooking the rice the day before, it gives the rice time to firm up and remain separated.
  • Simmer 1-cup of rice in 1.75-cups of water, covered (after it comes to a boil) for 25 minutes.

Nutrition

Calories: 473kcal | Carbohydrates: 53g | Protein: 18g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 213mg | Sodium: 837mg | Potassium: 317mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2574IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 2mg

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8 Comments

  1. This actually looks really tasty for breakfast!! I usually lean towards healthy muffins or yogurt but this would be so good..if someone could make it for me 🙂 Thanks for sharing your recipe..and bummer on the contest! What a good idea you have here!!

  2. Wow, I guess it has been a while since I’ve visited! I love the new look of your site! And this breakfast stir-fry is right up my alley. Sounds amazing with rice OR oatmeal. I eat eggs for breakfast every day and I’m always looking for new ways to prepare them. Yummy!!

    -andi

  3. This dish screams comfort food. I love adding leftover rice to my “scramble” dishes but never considered oatmeal. I also enjoy cooking “different” breakfasts. It doesn’t have to get boring. I’ll plan my cooking so I’ll have leftover rice and some stone ground oats just for this dish. Thanks for the recipe!

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