Check your local Asian grocery store for Chinese sausage – it’s delicious! Or sub it out for any other meat. This is the ultimate leftover recipe — use leftover meat, rice (in fact, day-old rice works better for fried rice), and/or veggies. Really, anything can go in fried rice! 🙂

Recipe

• 4 Tbsp soy sauce
• 4 Tbsp ketchup
• 1 Tbsp plus 1 tsp fish sauce, divided
• 1 Tbsp sugar
• 1 Tbsp Sriracha, plus more for serving
• 2 eggs
• 2-4 Chinese sausages, cut on the diagonal into 1-inch pieces
• 1/2 onion, thinly sliced
• 1 large carrot, halved lengthwise and cut on the diagonal into 1-inch pieces
• ~4 cups cooked rice, chilled
• 3 Tbsp canola oil, divided
• 1 tsp sesame oil
• kosher salt
• black pepper

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1. Combine soy sauce, 1 Tbsp fish sauce, ketchup, sugar, and Sriracha in a small bowl. Set aside.
2. Beat eggs and fish sauce in a small bowl. Set aside.
3. Heat 2 Tbsp canola oil in a large skillet over medium heat. Add sausage and cook, stirring occasionally, 6-8 minutes. Remove sausage to a plate with paper towels.
4. In the same skillet, cook onion and carrot over medium heat until softened, about 8 minutes. Season with salt and pepper. Remove to a small bowl.
5. Add sesame oil and 1 Tbsp canola oil to the same skillet. Add rice and cook, tossing frequently, for 1 minute.
6. Pour sauce mixture into skillet, along with the onion-carrot mixture, and toss until rice is evenly coated.
7. Push rice to one side of the skillet. Pour egg mixture into the empty half of the skillet, and cook, using a rubber spatula to stir and scramble the eggs. When the eggs are almost set, toss everything in the skillet together, and add the Chinese sausage. Season with more soy sauce if necessary.

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