Recipes Ingredients Meat & Poultry Pork Recipes Fried Rice with Chinese-Style Sausage Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 27, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 4 Sweet Chinese sausage browns quickly and adds just the right amount of richness to this one-pan supper. Ingredients 3 tablespoons safflower oil 2 links Chinese-style sausage, such as Kam Yen Jan (available at amazon.com), cut into ¼-inch coins 1 bunch scallions (about 10), thinly sliced, white and light-green bottoms separated from dark-green tops 2 carrots, cut into ¼-inch pieces (⅔ cup) Kosher salt and freshly ground pepper 2 tablespoons minced garlic (from 5 cloves) 2 tablespoons peeled and minced fresh ginger (from a 2-inch piece) 3 large eggs, cracked into a bowl 3 cups cooked rice ⅔ cup frozen peas 2 tablespoons soy sauce, preferably low-sodium Directions 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. Armando Rafael Variations 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. Rate it Print