With sausages and eggs, this tasty fried rice is a meal by itself. Customize it with your favorite veggies!
If there is one dish that I make a few times a week (yes, a week not a month) it has to be Sinangag or Fried Rice. It should not come as a surprise, after all, I have grown up eating rice 3x a day and my hubby, who prefers a more gluten-free diet, also loves it, too.
My kids, naturally, are big rice eaters too so it makes a lot of sense for me to always cook a big batch of rice. Perhaps, I am just too lazy to make a small batch of rice each time (after all, I only need to push the cook button on my rice cooker and it does all the job!).
However, the truth is, I make a huge batch of rice each time so I have left-overs which means, extra rice for making fried rice the next day. This time I don’t mind the extra effort of cooking it – in fact, we don’t have any microwave so everything has to be heated up on the stovetop every time, anyway.
The important thing to remember in making successful fried rice is to ensure that the rice is cold – that it’s not freshly cooked – that will never work! It has to be the day-old rice preferably kept on the fridge overnight or at least for a few hours so that it is chilled and won’t clump together or be sticky when you fry it. The worse fried rice is the sticky one but if you just follow this one basic rule, you can easily make a bowl of wonderful fried rice that everyone will enjoy.
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2-3 strips bacon, chopped*
1/2 lb ground pork sausage
3-4 Garlic cloves, peeled and crushed
3 Eggs, scrambled
5 cups of cooked day-old white Rice (chilled)
Soy sauce, to taste
Salt, to taste
1/3 cup carrots, thinly sliced (I use the baby carrots)
1/3 cup frozen Peas
1/3 cup frozen Corn
3 Scalllions (Green Onion), finely chopped
*Bacon is optional, I just had a few left-over strips so I decided to use it but you can use regular oil, instead.
Handy tool: wok or large skillet and wooden spoon
In a wok or large skillet, cook the chopped bacon. Reserve the bacon bits and drippings. Set aside.
In the pan (where the bacon was cooked), scramble the eggs. I don’t add any extra oil anymore. Set aside.
Add the ground sausage, crumble with a fork and cook until brown (I like mine a little dark brown and kind of crispy but this is up to you). Remove the sausage from the pan. Set aside. Add 1 tablespoon of the bacon drippings on the pan (you can substitute with regular oil). Swirl it around the pan so it spreads or use a silicone brush to spread it.
Add the garlic and chopped carrots and let sizzle for a minute. Add the chilled rice. Crumble and stir using a wooden spoon to separate the grains. Season with salt and then drizzle with enough soy sauce for color. The amount of soy sauce and salt will depend on your taste preference.
When the rice has fully warmed up, add the cooked sausage, corn and peas and cook stirring often until the veggies are done. Stir in the bacon bits and scrambled eggs breaking it as you do so. Cook until everything is fully heated up.
Transfer to a plate and garnish with green onions. (You can also quickly stir-fry the onions with the eggs and bacon, if you wish). Serve immediately. Enjoy!