Easy Fried Rice



6 heaping cups of cold fried rice that has been brought back up to room temp.

2-3 cloves of chopped garlic

1 Chinese sausage diced(you may sub with a couple of slices of chopped bacon)

1/2 cup of diced Hillshire farms sausage (1 cup total of diced meat)

1 cup of veggies(I just use mixed frozen veggies that have been thawed)

2 eggs beaten with an 1/8 tsp of salt

2 T of oyster sauce(I like the Lee Kum Kee Premium oyster sauce)

1 tsp of good quality soy sauce

1 1/2 tsp of good fish sauce

2 very rounded tsp of sugar(more if you like it sweeter)

2 pinches of salt

peanut oil


In a small bowl, mix your oyster sauce, soy sauce, and fish sauce and set aside.

Add your diced Chinese sausage into your skillet and cook over medium-medium high heat until nice and crispy. DO NOT ADD ANY OIL TO PAN. The diced sausage will produce it’s own oil for you to continue frying. Once done, use a slotted spoon to remove and set aside. Leave the remaining oil in pan.

Gently beat the eggs in small bowl and add in 1/8 tsp of salt. Pour eggs into your skillet and fry omelet style. Once it’s cooked, gently flip over with a spatula and continue to cook until no longer runny. Remove and using a pizza slicer or knife, slice into tiny squares and set aside.

On medium high heat, add in some peanut oil. Add in your diced sausage. Fry for a minute and then add in your chopped garlic. Once meat is heated through, add in your thawed veggies. Add in 2 pinches of salt and 1 very full teaspoon of sugar. Stir to combine.

When your veggies are heated through, add in your rice. Pour in your oyster sauce mixture that you set aside from earlier. Mix to combine quickly, making sure that all the rice is well coated. Once all coated, add back in your Chinese sausage and diced eggs.

Happy Eating!!!


Never use warm or hot rice. The result will be soggy fried rice that isn’t very tasty and appealing on the eyes. I like to take freshly made rice and refrigerate for 2 sometimes 3 days! Just make sure to take rice out of fridge and let come to room temp before frying. If your rice is already hard(lets say you didn’t put enough water in your rice) you don’t even need to refrigerate..just let it come to room temp before frying. If your rice is soggy to begin with(you put TOO much water in your rice) then its best to refrigerate for 2-3 days.