Active Time: 20 Min
Total Time: 40 Min
Original Recipe by: Gloria Gowins
- 1 pound ground pork sausage
- 5 eggs, beaten
- 3 tablespoons cooking oil
- 1/2 head cabbage, cored and shredded
- 3 carrots, chopped
- 6 cups cooked white rice, cold (3 cups uncooked)
- 1/4 cup soy sauce, or to taste
- 1 (14.5 ounce) can bean sprouts, drained
- 1 (6 ounce) package frozen green peas, thawed
- ground black pepper to taste
- 3 green onions, chopped (optional)
- In a skillet over medium-high heat, cook the sausage until evenly browned. Drain, and remove sausage from the pan.
- In the same pan, using the remaining coating of grease from the sausage (add extra oil if needed), scramble the eggs, stirring frequently until cooked through. Set aside.
- Heat oil in a very large skillet or dutch oven. Over medium-high heat, stir fry the cabbage and carrots just until the cabbage has wilted. Add the cold rice, and fry, stirring so that there are no clumps.
- Mix in the sausage and pour in some soy sauce.
- Stir in bean sprouts, peas, and eggs, mixing well so there are no big chunks of egg.
- Season with pepper, and stir in green onions just before removing from the heat. Adjust soy sauce to taste, and serve.
Molasses's Notes for success:
- Chop all your veggies, crack and beat your eggs, and open all cans prior to starting the sausage. The recipe moves quick and once you start frying you don't want to be futzing with chopping and opening.
- You can use any type of oil you want, but we highly recommend coconut oil.
- It tastes fine without egg, if you don't like egg-fried rice.
- I've never put the onion in since Sidetrack doesn't like onions.
- It's also good drizzled with some Terriyaki sauce.
- I usually use a full head of cabbage (a small one) if I can fit it in. I love cabbage so I just keep tossing it in until I can't fit anymore in.
- I've never made this with cold rice, and I'm not sure if there's a reason why it calls for cold rice. I think the recipe is assuming you're frying up leftover rice. I've made it with Instant rice, regular white rice, but my favorite is brown rice. If you're using brown rice though, be sure to start it before you do anything else since it takes 40 mins to cook. If your rice is done early just set it aside. I've considered making it with Quinoa, but haven't yet, so if you try that, let me know how it is. :)
- The 8 servings is no joke. The two of us can live off this stuff for dinner for 4 days if we want.