15-Minute Fried Rice with Egg and Sausage

The best thing to do with leftover rice. Use a very hot pan and don't crowd it.

• Prep time: 5 minutes
• Cook time: 10 minutes
• Total time: 15 minutes
• Servings: 3

Ingredients

• 4 cups cooked rice, cold from the fridge
• 4 large eggs
• 2 tablespoons vegetable oil, plus more for frying
• 4 oz (115 g) smoked sausage, sliced
• 1 cup frozen mixed vegetables, thawed
• 1 small red bell pepper, diced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• Black pepper, to taste

Instructions

1. Scramble. Heat 1 tablespoon of oil in a wok or large skillet over high heat. Scramble 1 egg, then set it aside.
2. Brown the sausage. Add the sausage to the pan and cook for 2 minutes, until browned.
3. Cook the vegetables. Add the pepper, mixed vegetables, and garlic. Cook for 2 minutes.
4. Fry the rice. Add the remaining oil and the rice. Break up any clumps and fry for 3 minutes, tossing often.
5. Season. Stir in the soy sauce, sesame oil, black pepper, and scrambled egg.
6. Top and serve. Fry the other 3 eggs in a little oil and put one on each plate of rice.

Tips

• Use cold rice: Freshly cooked rice steams and turns sticky. In a hurry, spread fresh rice on a tray and chill it for 20 minutes.
• Rice safety: Cool cooked rice quickly and refrigerate it within 1 hour.

Storage

Refrigerate for up to 2 days. Reheat until steaming hot all the way through.

Nutrition (per serving, approximate)

610 calories, 22 g protein, 66 g carbs, 28 g fat