Glo's Sausage Fried Rice

"This is an easy to prepare fried rice dished passed down by my Japanese mother. You won't find anything like it in the restaurants. Every time we have a family get-together or a covered dish luncheon at work, I am always requested to bring this rice. Being half Japanese, my family would eat this rice as the main part of our meal. Most people would make this as more of a side dish. This recipe makes a lot, so feel free to cut down on the quantities. The beautiful lady in the picture is my mother who I lost to cancer in 2002."
photo by flagrantchicken photo by flagrantchicken
photo by flagrantchicken
photo by Lori Mama photo by Lori Mama
photo by Mama Cee Jay photo by Mama Cee Jay
photo by Mama Cee Jay photo by Mama Cee Jay
photo by Shari2 photo by Shari2
Ready In:




  • In a skillet over medium-high heat, cook the sausage until evenly browned. Drain, and remove sausage from the pan. In the same pan, scramble the eggs, stirring frequently until cooked through. Remove eggs from pan and set aside.
  • Heat the oil in a very large skillet or electric skillet over medium to medium-high heat. Stir fry the cabbage and carrots just until the cabbage has wilted. Add the cold rice, and fry, sprinkle some soy sauce over the mixture and break up clumps in the rice. (Rice must be cold or the dish will come out gummy.) Mix in the sausage and sprinkle some more soy sauce over all. Stir in bean sprouts and eggs, mixing well so there are no big chunks. Gently mix in the peas. Season with pepper, and stir in green onions just before removing from the heat. Add more soy sauce, if desired, to taste, and serve. This dish reheats well in the microwave.
  • Tip 1: To save time, instead of chopping up cabbage and carrots, you can buy a 16 oz. package of coleslaw mix which has the cabbage and carrots already shredded.
  • Tip 2: If you are using the quantitites listed above, it would be easier if you break it down into 2 or 3 batches. This makes enough fried rice to fit into a large crockpot. I place the rice in a crockpot to keep it warm for cookouts.
  • Tip 3: This recipe is very versatile. You can add, leave out or change ingredients according to your taste. Instead of sausage, this rice works well with chicken, beef, shrimp, etc. If you like you can add water chestnuts or bamboo shoots. A great way to use up leftovers.

Questions & Replies

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  1. This is a fantastic dish! I cut the recipe in half but still used 1 lb. of sausage in it as we like more meat in our dishes. It really makes a lot. This is a dish where you can add any other vegetables you have on hand to it like zucchini, peppers, mushrooms, etc. Thanks for posting and I loved the picture of your mother. Made for Cookbook Tag game.
  2. This is the absolute best fried rice I've ever had. It's the only kind I will ever made again to go with egg rolls. Thanks for sharing.
  3. I will have to make this again before I rate it. I thought my rice was "cold enough" but it was not. Mines came out mushy. I will make it again.
  4. Great fried rice. I used left over pork loin diced but the rest as written. Great with Szechuan pork.
  5. Finally I had fried rice that wasn't all gloppy thank you for the tip on the cold rice. I had to use ham since I didn't have any sausage but it was delicious anyway. I halved this and still we had plenty left over this does make a lot.


  1. WOW! It is really easy and good. I used brown rice and subbed mushrooms and red peppers for the bean sprouts. Made for the Add More Veggies Asia Challenge for ZWT 4. PS I love the fact that you included the picture of your mother in your original photo. It really showed how much this recipe means to you and spurred me to choose it. =D


<p>Update: &nbsp;I have changed my profile picture in honor of my dear best friend and loyal companion that I lost to cancer on 6/25/11. Maxx was the best dog that anyone could ever hope to have in their life. &nbsp;Until we meet again, sweet boy, you will be forever in my heart and memories. I currently live in the country with two dogs (a 12 pound&nbsp;poodle mix&nbsp;named Suki and a new member to the family, a 7-month old(?) 7.5 pound terrier mix named Angel ). &nbsp; I got Angel from the dog pound a week after I lost my beloved Maxx. &nbsp;Suki and I both needed a new companion to help us cope with our loss. &nbsp;Nothing will ever replace Maxx, but she has helped to uplift Suki's spirit. I am a secretary for a county school board. I love to cook, bake, crochet, paint, sew, read and anything to do with crafts. I was born in Tokyo,Japan. My father was in the Air Force and my moher was Japanese. I love to cook (and eat) a variety of foods from many different nations. I especially like trying out new recipes and experimenting with both old and new recipes. I also love participating in the great Zaar events like the tag games, recipe swaps, and Zaar World Tours. I recently participated in my first RSC contest. I have definitely had a lot of fun since joining Recipezaar. Update - September 20, 2007 I am proud to announce that I have just been blessed with my first grandchild. My son and daughter-in-law have given me a beautiful little granddaughter. &nbsp;[URL=;t=f6fd3ae3.pbw][IMG][/IMG][/URL] Make Reservation Online Create your own visitor map *************************************************** [Reply]</p>
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