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Chinese Sausage Fried Rice

Rated as 3.8 out of 5 Stars

"Traditionally fried rice was prepared with leftovers and overnight rice. There was no special recipe to fried rice. Look in your fridge or pantry for what you think could enhance the flavor of leftover rice. If you are looking to cook a different fried rice, Chinese style, here's one. If rice is cooked slightly dry or 1 day old, the output will turn out better."
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50 m servings 415
Original recipe yields 8 servings


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  1. Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Wash and soak the shittake mushrooms in 1 cup of hot water until softened, about 10 minutes. Slice the mushrooms and set aside, reserving liquid. Season the ground chicken with the soy sauce, sesame oil, and white pepper.
  2. Heat the vegetable oil in a skillet over medium heat. Stir in the garlic and cook until fragrant. Toss in the ground chicken, mushroom, and sausages. Cook and stir until the chicken is crumbly, evenly browned, and no longer pink. Stir in the reserved mushroom liquid, dark soy sauce, green onions, and rice. Cook and stir until the rice is evenly coated with the sauce. Pour the eggs over the rice, stirring until the egg are no longer runny.

Nutrition Facts

Per Serving: 415 calories; 12.6 64.8 12.9 46 562 Full nutrition

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In my search to use up the leftovers in my refrigerator i came across this recipe. I was only making for two people so I scaled this down to suit two servings. I mixed 2 eggs, added to a flat sk...

Excellent and easy; my kind of recipe! I totally omitted the chicken but added a chopped green pepper then followed recipe as directed. I used leftover rice from previous nights dinner and it tu...

My advice is to LEAVE OUT the reserved liquid from the mushrooms. Should'a trusted the little voice in my head screaming "DON'T DO IT!" because I ended up with a mushy porridge NOT fried rice. I...

Very yummy and easy! I make my rice the day before and cool over night. I also use 1/2 water and 1/2 chicken stock for the liquid in the rice. We make a lot of Korean here at home, so this is...

I browned a large onion in 1/2 stick of butter then removed from heat and set aside. Then I scrambled 2eggs and added it to the onion when finished. then I cooked 3 lengths of the red Chinese s...