Egg and Vegetable Fried Rice

Egg and Vegetable Fried Rice
  • 1/4 cup vegetable oil
  • 1/2 cup sliced Chinese sweet pork sausage (lup cheong)
  • 1 large egg, beaten
  • 1 1/2 teaspoons salt, divided
  • 1/2 cup chopped bok choy
  • 2 cups cold, cooked jasmine rice


  1. Heat vegetable oil in a large skillet over medium-high heat.
  2. Stir sausage and egg into the hot oil; cook while stirring to scramble the eggs until they begin to firm, about 2 minutes. Season egg mixture with 1 teaspoon salt; add bok choy. Cook and stir until the bok choy begins to wilt, 2 to 3 minutes.
  3. Break rice into small pieces and add to the skillet; cook while stirring to break the rice into individual grains

04/03/2018
Egg and Vegetable Fried Rice, recipe PT15M PT1H 5 455 calories

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