Fried Rice

by Todd Leonard CEC on May 15, 2014
Todd Leonard CEC
Overall Rating: 4.8/5 | Kids Rating: 0/5


A great side dish for any asian entree!

Serves: 8

Prep Time: 5 min

Cook Time: 20 min

Total Time: 25 min

Total Time:
Prep Time:
Cook Time:
25 min
5 min
20 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.


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  1. In a medium saucepan bring rice and water to a boil, then bring down to a simmer for 5 minutes. Turn off heat and let rice rest for 10 minutes covered. Fluff with a fork.
  2. In a bowl combine peas, carrots, onions, and sausage together with enough warm water to cover the vegetables. Allow to sit 8–10 minutes to reconstitute. Drain any excess liquid.
  3. Preheat a wok or a skillet, add ¼ tbsp. of each olive and sesame oil, and fry the egg mixture. Remove egg from pan and set aside.
  4. Add remaining oil to pan, allowing it to get very hot. Add vegetable mixture to pan and toss a few times to brown.
  5. Add the eggs back to the pan and stir in; spread mixture evenly across pan.
  6. Spread rice on top of vegetables and press down with spatula to brown vegetables. Once browned, stir rice in and toss together.
  7. Add remaining ingredients and stir together until well blended. Serve immediately.

Yield: 4 cups