Kielbasa Fried Rice Recipe - Allrecipes.com
Kielbasa Fried Rice Recipe
  • READY IN 1 hr

Kielbasa Fried Rice

Recipe by  

"A bit of Polish mixed with an old Filipino favorite. A terrific way to use up left-over rice. Definitely a favorite at my apartment! Be sure to use rice that is cooked the previous day. Fresh rice will ruin this recipe and make it mushy. Add more veggies for variety."

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Ingredients Edit and Save

Original recipe makes 6 Servings Change Servings
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  • PREP

    30 mins
  • COOK

    30 mins
  • READY IN

    1 hr

Directions

  1. Heat oil in a large skillet over medium-high heat. Stir in onions; cook until soft and translucent. Stir in carrots, cabbage, and garlic; cook until garlic begins to brown. Stir in kielbasa; cook until heated through, about 3 minutes
  2. Crumble rice with hands to break up clumps. Then stir rice into skillet. Heat through, then stir in soy sauce. Beat 1 egg, and mix thoroughly into rice. One at a time, beat and stir the remaining 2 eggs into the rice. Cover, reduce the heat to medium low, and cook 10 minutes, stirring often.
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Reviews More Reviews

Most Helpful Positive Review
Mar 22, 2006

I browned cubes of lite kielbasa in the pan first, then used the little bit of grease they gave up to saute the onion. Used a 16oz bag of coleslaw mix instead of carrots and cabbage. And added a couple handfuls of frozen peas at the end. Some steamed broccoli on the side made this a complete meal.

 
Most Helpful Critical Review
May 08, 2008

If I were to do this recipe again, there are many things I would change including cooking the eggs first, it made the rice super sticky to cook it all together.

 
Jul 24, 2005

This was good, although I really modified the amounts of the ingredients. I felt it was way too heavy on the sausage. I diced 8 oz. of fully cooked kielbasa, fried it, drained it, and then blotted out as much grease as possible--my 1/2 lb. turned out to be 4 oz. For this amount of meat, the other things I CHANGED were: used 1 medium onion, 2 large carrots, 2 cloves of garlic, 9 oz. (by weight) of cabbage coleslaw mix, and 2 cups of pre-cooked rice. This made 2 large main-dish portions that were not at all greasy. Serve it with a sweet fruit, such as red grapes or cantaloupe. A very fast, simple, and good dinner, esp. if the meat is prepared ahead of time. Yum.

 
Jul 31, 2008

Really good...however I made a few slight changes; I used Turkey Kielbasa, brown rice and a whole bag of preshredded Angel Hair Cabbage. I also cooked the egg seperately(fried/scrambled) before assembling the final dish.

 
Feb 03, 2011

This is a dish we make more often these days. I would re-emphasize using left-over rice as opposed to fresh rice. Also, you probably don't need the oil; the sausage we use has enough oil so I brown the meat first and then fry everything in the sausage oil. The trick is getting flavorful, spicy sausage (if you don't use kielbasa), which adds more flavor because otherwise it's bland.

 
Feb 24, 2009

They modified this recipe before they posted it. One of the MOST important things with fried rice is to use rice that is a day old. If you use fresh cooked rice, it makes the recipe mushy. If the rice was cooked a day before, it is a little firmer and fries up better.

 
Apr 09, 2010

Made this with chicken instead of Kielbasa! WAS GREAT! Def scramble the eggs ahead of time and then just mix in - so easy! I added some peanut sauce as another review suggested. Will def make again!

 
Aug 11, 2006

This recipe is outstanding! I was looking for something to use my supersized head of cabbage for this week other than the usual coleslaw... I did not have kielbasa on hand, so substituted chicken breast. I used rice noodles instead of rice. My family ADORED this combination! So.....PLAY with this recipe! (I even added my last zucchini on hand!) HINT: A smathering of Padang peanut sauce for those who like it spicy is delightful!!

 

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Nutrition

  • Calories
  • 473 kcal
  • 24%
  • Carbohydrates
  • 38.6 g
  • 12%
  • Cholesterol
  • 156 mg
  • 52%
  • Fat
  • 28 g
  • 43%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 16.3 g
  • 33%
  • Sodium
  • 1055 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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