Breakfast Fried Rice with Sausage: Quick and Easy Recipe
Rice for Breakfast?
But of course! Rice has been a staple for many countries forever! Rice is a wonderful delicious grain that can be eaten hot with a little butter and/or cream and sugar. It can also be fixed with a broth base, tomato base, and a cream base just to name a few. Chinese fried rice has been a favorite among both the Eastern and Western regions and is most commonly prepared as a lunch or dinner dish that is usually cooked with vegetables, pork, chicken, shrimp, and just about anything else your imagination can conjur up.
I love a warm rice dish for breakfast, using whatever I can find in my fridge, cupboard and garden. Sometimes I come up with the craziest ideas, but it turns out tasting wonderful.
My philosophy when cooking and baking is simple: "Never be afraid of mixing it up in the kitchen." I love experimenting with herbs and spices and creating as I go. If it doesn't quite turn out how I expected.. I know the dog will love me forever when I present a home made dish to her!
This breakfast fried rice dish happens to be one of my favorites for a couple of reasons:
- I'm using leftover rice (which is the best to use when making any fried rice dish)
- I also refer to this recipe as a "Catch-All" recipe meaning that whatever I find in the fridge, pretty much ends up in this recipe.
- It's quick and very easy....and tastes great!
- You can eat it as a stand alone meal or add a couple of eggs with the dish for some added protien.
I prefer to use my left over rice from a meal that it was made for the night before, so I will typically cook a little extra to use for the next day. "Day Old" rice is perfect for making any type of fried rice recipe.
Picture above: Breakfast fried rice made with pork sausage, topped off with two over easy eggs fried in small skillet with olive oil cooking spray
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Actual Prep and Cook Time(including cooking rice ahead of time)
- 4+ cups White Calrose Rice (cooked), Leftovers are preferred, but rice can be cooked for that morning
- 4 stalks Green onion, Chopped
- 4 pre-cooked patties -or- 1/2 pound fresh Sausage (can be substituted with Turkey or Veggie)
- 2 cups Fresh mushrooms, chopped
- 2 Eggs, beaten
- 2 Sweet Basil Leaves, cut or chopped
- 4 Tablespoons Olive oil
- 1 teaspoon Black pepper
- 4 Tablespoons Soy Sauce, low sodium
Preparing Ingredients and Cooking Rice
- Add 4-6 cups of Calrose rice to your rice cooker (4 cups if you are only making rice for this recipe) **Be sure to use CALROSE rice. It's stickieness is best when making fried rice and sushi.
- Add enough water to wash and rinse the rice thoroughly a few times. (This will help remove any remaining dirt from the rice settling in it's bag)
- After rinsing the rice, add more water to cover about one inch over the rice(the water will still be a little milky) Spread the rice around until it feels evenly distributed. Once this is done, put your middle finger straight into the water (in the center of the rice cooker) until your finger tip touches the rice. The water should come up to your first knuckle. If it is higher, scoop out some water with your hand (a couple of scoops at a time until the water reaches your first knuckle.
- Cover and turn rice cooker on. Rice will take approximately 20-30 minutes to cook.
- After rice is cooked,be sure to unplug rice cooker or turn off the "Warm" button. Rice should be cooled. Let rice stand for at least 1 hour (until cooled)
- Prepare your choice of the following: 4 (Pre-cooked Frozen) Pork, Turkey, or Veggie Patties. Microwave for 1 min and 20 sec. (Do not OVER COOK! The patties will finish cooking once added to the other ingredients. Remove and cut into small bite size pieces. Set aside.
- Chop the following and set aside in separate bowls: Mushrooms, Green Onion, Sweet Basil
- In a large skillet (3" sides) or WOK, heat olive oil over medium heat.(*See picture #1)
- Add mushrooms and green onion and sautee until soft.(about 5 minutes: see picture #2-3) Add sausage and sweet basil and cook additional (3 minutes) stirring occassionally.(*See picture #4) (pour into bowl and set aside.)
- In same skillet, add the remaining olive oil, heat over medium-high heat.(*See picture #1)
- Add rice and break up stirring constantly, covering all the rice with the oil.(*See picture #5) Once the rice is completely covered, add soy sauce and stir into rice.
- **NOTE: Recipe calls for 4 Tbls of soy sauce. This is ONLY a guide and depends on how much rice you use. My rule of thumb to remember is: Add only enough soy sauce to give a very LIGHT brown color. The rice will be coated suffiently when you stir the soy sauce in (*See picture #6)
- Once rice is covered with soy sauce, add remaining ingredients that you set aside earlier. Mix together. Serve by itself or with a fried egg.
|Serving size: 1 cup|
|Calories from Fat||45|
|% Daily Value *|
|Fat 5 g||8%|
|Carbohydrates 30 g||10%|
|Fiber 3 g||12%|
|Protein 13 g||26%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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About the Author
Lisa has directed and acted in musical theatre for nearly 30 years. Her musical upbringing allowed her to pursue her career in teaching and directing and continues to direct shows today. As the owner of 2 online Home Décor sites, Lisa’s passion for Rustic Living all begins with her love for the home, outdoors, and her many hobbies. Lisa loves to laugh, and she share’s that love through her comedic hubs centered on her MOM. Lisa’s passions include writing, directing, acting, photography, singing, cooking, crafts, gardening, and home improvement, including decorating. Lisa also writes under her penned name, Elizabeth Rayen.
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