Sausage Fried Rice
Easy sausage fried rice that’s packed with flavour and perfect for the whole family including fussy eaters.
Ingredients
- 12 chipolatas
- 300 g long grain white rice, soaked and washed
- 1 teaspoon olive oil
- 2 tablespoon butter
- 1 onion, finely chopped
- 250 g bag sliced mushrooms, roughly chopped into small pieces
- 5 large eggs, lightly beaten
- 2 ½ tablespoon soy sauce
- A little salt
See notes for toddler tweaks
Instructions
- You can cook the rice your own way, otherwise follow my steps 1 & 2: Soak your rice for as long as you can, ideally 1-2 hours. Then rinse it several times using a sieve. When you are ready to cook, fill and boil the kettle. Tip the drained rice into a medium-large saucepan, over a medium hob ring, and fill with the just boiled water. Turn the heat up to maximum, give it a stir and cover. Cook for 5 minutes, allowing it to bubble.
- Then, drain the rice over a sieve in the sink for around 30 seconds. Then tip it back into the pan and return it to the stove. Turn the heat down to low and add a glug of olive oil and a little salt, then stir using a fork. Cover with the lid and cook for 10 minutes. Once done, fluff up the rice throughout the pan using a fork.
- While that’s cooking, heat a large wok, or wide-bottomed shallow casserole pot over a medium heat for 1-2 mins. Add the oil and your chipolata sausages and fry for around 12 minutes, turning often until browned all over and cooked through. Slice when done and set aside. If theres fat in the pan, drain it.
- Carefully wipe any burnt sausage bits off the bottom of the wok/pot, and melt the butter over a medium heat, swirling it round the pan once melted. Add the onions and fry for 3 minutes, until softened, stirring often.
- Add the mushrooms and fry for 5 minutes, stirring often.
- Pour in about half the egg and stir quickly it through the vegetables. Then pour in the rest of the egg and stir in straight away. Add the rice, stirring the egg through briefly.
- Add the soy sauce and sausages and stir fry everything (carefully as wok/pot will be very full) for 3 minutes.
Notes
MAKE IT GLUTEN-FREE by using gluten-free sausages & tamari instead of soy sauce.
MAKE IT DAIRY-FREE by using dairy-free butter or oil instead.
Baby & Toddler
Suitable for 12 months +. Can use reduced salt soy sauce and don’t add any salt until little one’s serving is dished up. Cut their chipolatas slices in half.
STORAGE
Store leftovers in an air-tight container or resealable food bag in the fridge for up to 24 hours. Leftovers can also be frozen, just defrost for 24 hours in the fridge, add just a little water and reheat in the microwave, stirring halfway, until steaming hot all the way through.
Nutrition - per serving
Calories: 757kcalCarbohydrates: 71gProtein: 30gFat: 39gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 220mgSodium: 1869mgPotassium: 504mgFiber: 3gSugar: 3gVitamin A: 482IUVitamin C: 2mgCalcium: 73mgIron: 2mg
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