Andrew Zimmern’s Smoked Sausage Fried Rice

  • 5min
  • 10min
  • 12
  • 6
  • 1 14-oz. package Smoked Sausage
  • 4 tablespoons peanut oil
  • 2 eggs, beaten
  • 2 tablespoons ginger, minced
  • 2 tablespoons garlic, minced
  • 2 dried whole hot chiles or 1 pinch crushed red pepper flakes (optional)
  • 3-4 cups Asian short or long grain rice
  • 3/4 cup frozen peas, defrosted
  • 1 cup scallions, chopped
  • 1 teaspoon toasted sesame oil
  • 3-4 tablespoons soy sauce
  • 1 cup bean sprouts (optional)
  1. Dice or slice in thin rounds 6-8 ounces of Hillshire Farm® Smoked Sausage. (Tip: Use what remains in sandwiches, omelets or sliced up as a snack!)
  2. In a wok or a large sauté pan, add one tablespoon of peanut oil and place over high heat. When rippling and aromatic, cook the egg stirring with chopsticks or a spatula, and when cooked, reserve to a side plate.
  3. Add another tablespoon of peanut oil to the pan and once it’s hot, flash the sausage to lightly brown. Place sausage on side plate with the egg.
  4. Add the remaining oil and when hot, add the ginger, garlic and if desired the hot chiles, quickly sauté and make sure to swirl everything around in the pan.
  5. Add the rice and cook, stirring every 30 seconds for several minutes to heat through and lightly scorch the rice. Once it’s browned a bit, add the egg and sausage; stirring and breaking up the egg as you go.
  6. Continue stirring and add the peas, scallions and sesame oil.
  7. Cook for about a minute, add the bean sprouts if desired, and the soy sauce in a thin stream. Keep tossing for another 30-40 seconds.
  8. Serve family style in a large bowl or in smaller portion sizes in individual bowls.

    Freezer Tip: Fresh hot rice doesn’t make the best fried rice. Defrosted frozen rice or leftover rice from the night before is best for this recipe. Mince and freeze aromatics like ginger and garlic, chop leftover vegetables and even freeze beaten eggs you have in your fridge flat in marked quart-size freezer bags to truly make this a no-fuss meal.