12th June 2021

Chicken Sausage Fried Rice

Chicken Sausage Fried Rice

The Chicken Sausage Fried Rice is a recipe consequent to the Corona Lockdown in India (Covid-9 Pandemic). Of the times we went out shopping for essentials during this lockdown, we always found that cold meats were available in most of the Cold Storage Stores. And of course we purchased these. So what I did is, used the chicken sausage and our regular everyday rice (Wada Kolam in this instance) and prepared the Chicken Sausage Fried Rice. The kids liked it and that was good enough for me to share this recipe with you. It is ironic that I resorted to Chinese in these times. 🙂

Serves: A Family of Four

Prep. Time: 15 Mins.

Cooking Time: 12 to 15 Mins.


  • Rice (cooked, refrigerated/cold) – 4 cups
  • Chicken Sausages (thawed, cut into roundels) – 8 Long
  • Eggs – 4
  • Capsicum (chopped) – 1
  • Spring Onion Whites (chopped) – 3 to 4
  • Spring Onion Greens (chopped) – ¼ cup
  • Garlic (chopped) – 8 cloves
  • Green Chillies – 4
  • Light Soya Sauce – 1 ½ tbsp.
  • Green Chilly Sauce – 2 tbsp.
  • Red Chilly Sauce – 2 tbsp.
  • White Vinegar – 2 tbsp.
  • Black Pepper Powder – ½ tsp.
  • Oil – 5 tbsp.
  • Salt – ½ tsp. or to taste

Step 1:     Keep all the sauces ready. Break open the eggs and take them in a bowl. Add ½ tsp. salt and ½ tsp. black pepper powder and whisk them.

Step 2:     Heat a tbsp. of oil in a wok and add the whisked eggs. Let them set a bit and then start scrambling them. When cooked, transfer to plate and keep aside.

Step 3:     In the same wok, take another tbsp. of oil and fry the sausages and the capsicum for 2 minutes on high heat (do not over fry them). The remove and keep aside.

Step 4:     Add another 3 tbsp. of oil to the wok and add the garlic and sauté for 30 seconds. Then add the spring onion whites and continue to sauté on high heat for another 30 seconds.

Step 5:     Add all the sauces and give a mix. Add the vinegar and mix again.

Step 6:     Add the cooked scrambled egg and the fried capsicum and sausages and mix well. Season with the remaining pepper powder and mix again.

Step 7:     Now add the cooked rice and toss well for 3 to 4 minutes on high heat (if using a spatula be very gentle so as not to break the rice grains). Finally add the spring onion green and give a mix. Serve hot with some Chilly Vinegar.

You could also check out our website for other Chinese recipes.

Be the first to comment

Leave a Reply

Your email address will not be published.


This site uses Akismet to reduce spam. Learn how your comment data is processed.

error: Sorry. You are not allowed to do that.