Kielbasa Fried Rice

Raise your fried rice game with this tasty perfectly seasoned variation with Kielbasa, onions, carrots and scallions.

Photo by Heath B.
Adapted from foodandwine.com

PREP TIME

5

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

PREP TIME

5

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

Adapted from foodandwine.com

Ingredients

  • 2

    tablespoons vegetable oil

  • 12

    ounces smoked kielbasa, thinly sliced

  • 1

    small yellow onion, cut into 1/4-inch dice

  • 2

    medium carrots, peeled and cut into 1/4-inch dice

  • 6

    scallions, white and green parts separated, thinly sliced

  • 2

    large garlic cloves, minced

  • 1

    tablespoon peeled fresh ginger, minced

  • 4

    cups cooked white or brown rice

  • 4

    large eggs, beaten

  • 2

    tablespoons soy sauce

Directions

In a nonstick wok or large skillet, heat 1 tablespoon of the vegetable oil. Add the kielbasa and stir-fry over high heat until golden brown, about 3 minutes. Transfer to a plate. Add the remaining 1 tablespoon of oil to the wok along with the onion, carrots and white scallions and cook until the vegetables are softened, about 5 minutes. Add the garlic and ginger, and cook until fragrant, about 1 minute. Add the rice and all but 1 tablespoon of the scallion greens, and stir-fry until the rice is heated through and beginning to brown, about 3 minutes. Push the fried rice to the side of the pan to create a well. Pour the eggs into the well and cook, stirring gently, until nearly set. Return the kielbasa to the skillet and toss with the eggs and fried rice, cooking for 1 minute. Remove the pan from the heat and stir in the soy sauce. Transfer the fried rice to bowls, garnish with the remaining 1 tablespoon of scallion greens and serve.

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