Recipe by Gloria Gowins
"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."
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ground pork sausage
cabbage, cored and shredded
cooked white rice, cold
soy sauce, or to taste
1 (14.5 ounce) can
bean sprouts, drained
1 (6 ounce) package
frozen green peas, thawed
ground black pepper to taste
green onions, chopped
I have been using this recipe site for a couple of years now, but this is the first time I have ever submitted a review. I read the other reviews and decided to give this recipe a try since my family loves fried rice. After making this dish, I must say, it is AWESOME!!! I have no idea why some of the reviews said it was bland. All I can figure out was that they did not make it correctly. Everyone in my family thought this was a very tasty dish. I'm glad I read the reviews and remembered to use COLD rice that had been in the refridgerator over night. I can't wait to try this recipe again with chicken....hmmmmm, or maybe even mini shrimp.....yummy!!!! Thank you so much for this recipe Glo! I will be making this on a regular basis.
I made this with chicken and it was awful! Completely bland. It made a huge mess and it was way too much food.
Unless your feeding a group of training sumo wrestlers, I'd cut this recipe in half. I had four hungry mouths to feed and there are still plenty of leftovers (which is ok to me!). I made 3 changes: First, I scrambled the eggs in a seperate dish rather than do it in the leftover sausage grease. Second, I added just a splash of oil to the grease (to make sure there was enough) and when heated, I added the cabbage & then the cold rice (why must it be cold? I don't know). Finally, when the rice was slightly browned, I added a pkg of frozen (thawed) broccoli stir fry veggies instead of chopping my own, which has brocoli, onions, mushrooms, red peppers and water chesnuts. Once adding the eggs/soy sauce, this is a pretty dish and VERY filling. Would repeat this recipe again! Thanks Gloria!
I never thought I would be making my own fried rice. This recipe caused quite a problem for me. My family loves fried rice and I used to order it at least twice a month from a local restaurant. Since I have started making this recipe my family no longer wants me to order it from the restaurant. This is the BEST fried rice we have ever eaten hands down. It has such a great blend of flavors and is also fun to experiement with by adding or substituting ingredients. Thank you so much for this recipe Gloria.
My Kids really liked this. I used boil in a bag rice so that I could rinse it in cold water to make the rice cold quicker. I also left out the sprouts(Kids don't like)I did use other suggestion and added broccoli florets(thawed)I used a big wok and put the cabbage in the sausage grease and added some oil. at the end I made a well in the wok and put in 4 beaten eggs and let it cook for a minute and then mixed the egg in. My kids liked it and they won't usually eat cabbage.
This recipe makes SO much rice! I ate it for days and it just got better. Maybe I will half the recipe next time since it's only me and my boyfriend, but I will make this again. I did add some cilantro to the eggs, and some oyster sauce, it added an excellent flavor!
I like this fried rice a lot and it is super easy to make if you buy coleslaw mix and shredded carrots. It is one of my go-to meals for an easy dinner.
This fried rice dish was wonderful. Easy to prepare and delicious. My whole family just loved it. It did make a lot but the leftovers were just as good as the first day. We all really liked the sausage added to it. Very good - would definitely make again!
* Percent Daily Values are based on a 2,000 calorie diet.
Glo's Sausage Fried Rice
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 285
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A fantastic use for leftover rice, this is one restaurant quality dish!
This easy fried rice goes with just about any entrée.