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Classic Chicken Fried Rice Recipe for Weeknight Dinners

Thanks for the kind wishes — I’m still under the weather but slowly improving. It’s taking longer than I expected to shake this bug, but the upside is I get a break from cooking for a few days. After all, who wants someone ill preparing their meals?

Fried rice is a family staple for us. My parents have made it for as long as I can remember, and it’s the kind of simple, flexible dish my dad can throw together when Mom is away. It’s easy to adjust based on what you have on hand: add green beans, peas, carrots, or green onions, or keep it plain with just the meat if you prefer. You can find Chinese sausage at most Asian markets — I even spotted mine at Costco once.

This version uses Chinese sausage for a savory, slightly sweet flavor, but feel free to customize the vegetables and seasonings to suit your taste. I didn’t make this while I was sick — the photos are from an earlier batch — and it’s convenient to have posts lined up when you aren’t feeling your best.

Fried Rice

Ingredients

  • 2 cups uncooked rice
  • 1/2 onion, diced
  • 2–3 Chinese sausages
  • 2 eggs, lightly beaten
  • 1 1/2 tablespoons oyster sauce
  • 1/2 can corn, drained
  • Pinch of salt and sugar
  • Sriracha (optional)

Directions

  1. Cook the rice according to package instructions. For best texture, use day-old refrigerated rice if available.
  2. Slice the Chinese sausages and cook them with the diced onion in a large skillet over medium heat, stirring occasionally so they don’t burn, about 5 minutes.
  3. When the sausage and onion are slightly charred on the edges, remove them from the pan and set aside.
  4. In the same pan, using the rendered oils, pour in the beaten eggs over low-medium heat. Let them set briefly, then add the cooked rice on top. Stir and break up the eggs so they evenly coat the rice until the eggs are cooked through.
  5. Return the sausage, onions, and drained corn to the pan and combine with the rice and eggs.
  6. Add the oyster sauce, a pinch of salt, and a pinch of sugar. Mix well, taste, and adjust seasoning as needed.
  7. Serve hot, topped with sriracha if you like a bit of heat.
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Fried Rice