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Sweet Chinese sausage browns quickly and adds just the right amount of richness to this one-pan supper.

Martha Stewart Living, September 2017


Read the full recipe after the video.

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30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Heat a large skillet (preferably cast iron) over high until very hot, about 2 minutes. Swirl in 2 tablespoons oil. Add sausage, scallion white and light-green parts, and carrots; season with 1 teaspoon salt. Cook, stirring, until golden in places, about 2 minutes. Stir in garlic and ginger; cook until fragrant, about 1 minute.

  • Push vegetables to one side of skillet. Pour remaining 1 tablespoon oil into other; add eggs and scramble with a fork until just set but still moist, about 30 seconds. Add rice; stir to combine everything, then cook, stirring often and scraping bottom of pan, until heated through, about 3 minutes. Stir in peas and soy sauce; cook about 30 seconds more. Remove from heat. Season with salt and pepper and stir in scallion greens; serve.


Chinese sausage can be swapped out for chicken. Before making the fried rice, cut 1/2 pound boneless, skinless chicken breasts into 1/2-inch pieces. Heat 2 teaspoons safflower oil in the skillet over high. Add chicken and cook, stirring frequently, until browned in places and just cooked through, about 2 minutes. Transfer to a plate. Return cooked chicken to skillet with peas.