Easy Sausage Fried Rice Recipe
There is something deeply satisfying about turning everyday fridge staples into a meal that feels completely comforting. When evenings get busy and you want something hearty without a mountain of washing up, this Easy Sausage Fried Rice is my absolute go-to. Packed with savory slices of sausage, fragrant whole spices, tender leeks, and fluffy scrambled eggs, it's a mouthwatering spin on classic fried rice that brings big, aromatic flavors straight to your table in under 30 minutes.
Whether you're looking for a quick family dinner or a clever way to use up leftover rice, this one-pan wonder hits all the right notes.
Ingredients:
- Sausages: 200g, sliced into small pieces
- Cooked rice: 600g (day-old cold rice works best)
- Eggs: 3 large
- Leeks: 150g, chopped
- Carrot: 1, chopped
- Butter: 3 tablespoons
- Vegetable oil: 1 tablespoon
- Ginger: 1 teaspoon, minced
- Garlic cloves: 4 to 5, minced
- Pepper powder: 2 teaspoons
- Cardamom: 4 pods
- Cloves: 4 whole
- Cinnamon stick: 1 small piece
- Chili pieces (chili flakes): 1 teaspoon
- Spring onion: Chopped (for garnish)
- Salt: To taste
Step-by-Step Instructions:
- Crack the 3 eggs into a bowl, season with a pinch of salt and pepper, and whisk well. Scramble them gently over low heat in a pan until just set, then remove and set aside.
- In a large pan or wok, heat the butter and vegetable oil together. Add the minced ginger and garlic, followed immediately by the cinnamon stick, cardamom pods, and cloves, letting them sizzle until wonderfully fragrant.
- Toss in the sliced sausages, chili pieces, and a seasoning of salt and pepper. Cook for 2 to 3 minutes until the sausages are lightly browned and flavorful.
- Stir in the chopped carrots and chopped leeks, cooking until they begin to soften.
- Fold the previously scrambled eggs and spring onions back into the pan with the sausage and vegetable mixture.
- Add the cooked rice to the pan, adjusting the salt and pepper to taste. Toss everything thoroughly and cook over high heat for a few minutes until the rice is piping hot, slightly toasted, and completely coated in those gorgeous spices.
- Garnish with a little extra spring onion and serve immediately!
