Chicken Apple Sausage Fried Rice

  • Yield: 4 servings

Chicken sausages are a terrific way to jumpstart dinner. Leftover rice from the fridge is another way. Marry the two, and you’re halfway to a fresh, homemade, veggie-filled dish.


2tablespoons oyster sauce
2tablespoons soy sauce
1/2teaspoon sugar
2teaspoons toasted sesame oil, divided
2-- eggs, beaten with 2 teaspoons water
2tablespoons plus 2 teaspoons peanut oil, divided
6ounces fully-cooked chicken-apple sausage, cut into 1/2-inch pieces
1/4teaspoon five spice powder
3/4cup finely chopped onion
1tablespoon minced fresh ginger
2teaspoons minced fresh garlic
2 1/2cups cold, cooked jasmine rice
1cup mung bean sprouts
3/4cup shredded carrots
3/4cup frozen peas
1/2cup minced green onions


  1. Combine oyster sauce, soy sauce and sugar in a small bowl; set aside.
  2. Heat 1 teaspoon sesame oil in a 12-inch nonstick skillet over medium-high heat. Add eggs and cook until softly scrambled. Transfer to a plate and gently break into small pieces. Wipe pan clean.
  3. Add 2 teaspoons peanut oil to the pan and heat over medium-high heat. Add sausage and cook, undisturbed, until seared, about 2 minutes. Add five-spice powder and stir-fry 1 minute more. Transfer to the plate with eggs.
  4. Add remaining 2 tablespoons oil to pan. Add onion and stir-fry 1 minute. Add ginger and garlic and stir-fry 30 seconds. Add rice and stir-fry 2 minutes. Return sausage and egg to pan with bean sprouts, carrots, peas, green onions and oyster sauce mixture. Toss gently until thoroughly heated. Drizzle with remaining 1 teaspoon sesame oil.

Recipe by Laraine Perri.


Nutritional Info *per serving

  • Calories 664
  • Fat 17g
  • Cholesterol 139mg
  • Sodium 1056mg
  • Carbohydrate 106g
  • Fiber 3g
  • Protein 22g