Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 2 Cups Cooked Rice (Preferably Cold)
• 1 Cup Conecuh Smoked Sausage or Lap Cheong (Chinese Sausage) (Diced)
• 2 TBSP Avocado Oil
• 1 Medium Yellow Onion (Chopped)
• 4-6 Cloves Garlic (Minced)
• 3 Eggs (Lightly Beaten)
• 1/4 Cup Low Sodium Soy Sauce
• 2 TBSP Oyster Sauce (Optional)
• 1 TBSP Sweet Chili Sauce (Optional)
• 1 TSP Sesame Oil
• 3-4 Green Onions (Chopped (save greens for garnish))
• 1 TSP Tri-Color Sesame Seeds (Garnish)
• Salt & Pepper (To taste)

Method

1. Use cold cooked rice for this dish; if it is freshly made, spread it out and let it cool fully so the grains stay separate.
2. Heat the avocado oil in a large skillet or wok over medium-high heat, add the diced sausage, and cook for 2 to 3 minutes until lightly browned.
3. Add the chopped onion, the white parts of the green onions, and the minced garlic, and sauté for 2 to 3 minutes until the onion turns translucent.
4. Add the broccoli and cook for another 3 to 4 minutes until it is tender.
5. Push the sausage and vegetables to one side of the pan, pour the lightly beaten eggs into the empty side, and scramble them until fully cooked, then stir them through the mixture.
6. Add the cold rice, breaking up any clumps, and toss everything together.
7. Pour over the soy sauce, oyster sauce if using, sweet chili sauce if using, and sesame oil, stir to coat the rice evenly, and cook 3 to 4 minutes more until heated through.
8. Stir in the green onion greens and the tri-color sesame seeds, season with salt and pepper to taste, and serve the fried rice hot as a main or a side.

Prep: 10 min · Cook: 20 min · Total: 30 min

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).