Fried rice is yummy and convenient. It’s one of those things you can usually make with your spare ingredients. All you need is some meat, veggies, rice, and eggs. Some soy sauce and garlic helps too.
So why don’t I make fried rice very often? Because I’m on this low carb deal and I’d have to make two sets of fried rice, one with actual rice and the other with riced cauliflower. I should try that sometime, but now is not this time. Instead, I’m going to run through this two-thumbs up fried rice I made the other night. I found the recipe on Bon Appétit, but it wasn’t in a recipe format so providing you with a recipe is my value add here. That and I’ll explain a few things because I have opinions and you’re reading this so I might as well share them with you.
The nice thing about this recipe is that you can use fresh rice. Most fried rice uses leftover rice, which you can still use, but I rarely have cooked rice around so I made some in my Instant Pot before I started.
Although this recipe uses kielbasa, you can use any protein like chicken, pork, tofu, or even a combination. Whatever you have should work. I purchased kielbasa because I wanted to follow the recipe exactly and I was not disappointed.
I sliced up the kielbasa and then the green onions at an angle (other than it looks fancier, I have no idea why recipes suggest this) and garlic. Again, you can probably use any type of onion. I was a little wary of not mincing my garlic, but it all worked out fine.
Throw the kielbasa in the pan. Then, don’t touch it! When you brown the kielbasa, be sure not to constantly stir it around. If you do, you’ll end up with warmed up, bland meat. Blah. Searing the meat is key. You want to let it sear on one side before moving it around so it creates a nice, golden caramelization that adds a bunch of flavor to your dish.
Add your onions, garlic, and a pinch of salt, and then flip the meat over to cook the other side.
Cook it until the onions are slightly soft. Add your rice, another pinch of salt (remember you are adding layers of flavors instead of dumping all your salt at the end like your mom probably taught you, if she even let me add salt, but that’s another story), a few splashes of soy sauce, and a pinch or two of sugar to add a bit of sweetness. Salty sweet. Mmmm… Mix it around.
Now the fun begins! Egg time. Whisk up 3 eggs with a pinch of salt. Make a wall of rice mixture on each side of the pan and pour your eggs down the middle.
Let the eggs sit for a minute or two to let them cook a little and then scramble them a bit. When they are cooked, mix the rice and goodies with the scrambled egg. Throw it in a bowl, squeeze some lime over it for acidity, and eat! Nothing’s easier than this for a delicious weeknight meal. So many flavors…salty, sweet, umami (a fancy way of saying savory) with that soft, sticky rice mixed with scrambled eggs…ok, I really need to take a bite to make sure it’s ok. Mmmm… Damn carbs.
Kielbasa Fried Rice
- 1 1/2 cups cooked rice
- 14-16 ounces Polish style kielbasa sliced 1/4-in thick, at an angle
- 8 green onions thinly sliced, at an angle
- 2 cloves garlic thinly sliced
- 2 tablespoons vegetable oil
- 3-4 pinches kosher salt
- 2-3 splashes soy sauce
- 1-2 pinches white sugar
- 3 eggs whisked
- lime quartered
- Make rice. While it's steaming, slice the Polish style kielbasa at an angle and about 1/4" thick. Thinly slice green onions on an angle. Thinly slice garlic.
- Heat vegetable oil in a large nonstick skillet or wok over medium-high heat. Add the sliced kielbasa in the pan and let it cook without stirring for about 3 minutes until the underside is a deep brown color.
- Add the sliced green onions and garlic to the pan. Add a pinch of salt. Flip most of the kielbasa to the other side and stir. Continue to cook for another couple minutes, until the green onions begin to soften.
- Add the steamed rice into the skillet, a 1-2 pinches of salt, a 2-3 splashes of soy sauce, and 1-2 pinches of white sugar. Stir everything together so the green onions, garlic, and kielbasa are evenly distributed.
- In a small bowl, whisk 3 large eggs and a pinch of salt.
- Split your rice mixture in half and push each half to each side of the skillet so that a strip of pan with nothing in it runs down the middle. No rice should be in the middle.
- Pour the eggs into the middle section of the skillet. Let the eggs cook for 1–2 minutes without stirring. Then, scramble quickly, scraping along the bottom of the skillet. When the eggs have cooked through, combine the egg into the rice mixture to distribute the eggs throughout the rice evenly.
- Pour into bowls and squeeze a quarter of lime over each bowl.