Kielbasa Fried Rice
22 min
|
easy
Recipe by Eunice
Introduction
Think Chinese takeout meets Polish deli with smoky kielbasa seared in butter and sesame oil, egg ribbons, peas, and scallions for big umami.
A no-nonsense, one-pan fix for weeknights or late-night, it turns day-old rice into a garlicky, savory bowl with zero waste and serious satisfaction.
Ingredients (4 servings)
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Ingredients
- 1 Tbsp sesame oil sesame oil 0.5 fl oz
- 1 Tbsp unsalted butter unsalted butter 0.5 oz
- 12 oz kielbasa sausage, sliced into ¼-inch rounds kielbasa sausage 12 oz
- 3 cups cooked white rice cooked white rice
- 2 large eggs, lightly beaten large eggs 2 ct
- ½ cup carrots, diced carrots 0.12 lb
- ½ cup frozen green peas frozen green peas 2.73 oz
- 3 green onions, sliced green onions 0.43 bunch
- 2 Tbsp soy sauce soy sauce 1 fl oz
- 1 tsp oyster sauce oyster sauce 0.21 oz
- ½ tsp garlic powder garlic powder 0.05 oz
- ¼ tsp salt salt
- ⅛ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
How to Make Kielbasa Fried Rice
-
Dry and loosen the rice
Break up any clumps of cooked rice with your fingers and spread it on a plate to air out while you prep, because drier, cool rice fries instead of steaming.
-
Stir the sauce
In a small bowl combine soy sauce, oyster sauce, garlic powder, salt, and black pepper so the seasoning hits the rice evenly later.
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Heat the pan like you mean it
Set a large wok or 12 inch skillet over high heat and add sesame oil and butter until the butter foams and smells nutty.
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Sear the kielbasa
Add the sliced kielbasa in a single layer and cook without moving for 2 to 3 minutes until the edges brown, then toss and cook 1 minute more to render flavorful fat.
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Scramble the eggs
Push the sausage to one side, pour the beaten eggs into the open space, let them set for 10 to 15 seconds, then gently scramble just to soft curds and fold into the kielbasa.
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Soften the veg
Add diced carrots and the white and light green parts of the green onions and stir fry for 2 minutes until the carrots lose their crunch, then add peas and cook 30 to 60 seconds until bright.
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Fry the rice
Add the rice and toss to coat in the flavorful fat, then press it flat with a spatula and let it sit 45 to 60 seconds so the bottom crisps slightly before tossing again.
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Sauce and finish
Pour the sauce around the edges of the hot pan so it sizzles, then toss everything until the rice is evenly bronzed and glossy and adjust salt or pepper to taste.
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Top and serve
Turn off the heat and fold in the remaining green onion greens, then plate and eat hot while it is still a little crispy in spots.
Substitutions
- Kielbasa -> Smoked turkey kielbasa
- Leaner but still smoky, it renders enough fat to perfume the rice while keeping things lighter and the snap stays satisfying.
- Soy sauce -> Tamari
- Tamari brings the same deep savor and color with a rounder finish and keeps the dish gluten friendly if needed.
- Oyster sauce -> Mushroom stir fry sauce
- A vegetarian mushroom based sauce gives that sweet, earthy umami without shellfish and keeps the glaze shiny and clingy.
Tips
- Use truly cold rice
- Cook the rice the day before, spread it on a sheet tray, and refrigerate uncovered so the grains dry out and fry up distinct and bouncy.
- Do not crowd the pan
- If your pan is smaller, fry the rice in two batches so the surface stays hot and you get some crisp instead of steaming everything into mush.
- Let the sauce hit hot metal
- Pouring sauce around the pan walls caramelizes sugars instantly and gives that takeout wok-kissed flavor you cannot get by dumping it in the center.
- Butter plus sesame oil is the move
- Butter browns the rice and plays nice with the smoky sausage while sesame oil adds aroma, so you get depth and fragrance without greasiness.
- Season with confidence
- Taste at the end and add a pinch more salt or a few drops of soy if needed because different sausages carry different salt loads.
- Optional umami boost
- Whisk a tiny pinch of chicken bouillon powder into the sauce for extra savor if your kielbasa is on the mild side.
Nutrition Facts *
| Energy | 533 | kcal |
|---|---|---|
| Protein | 20 | g |
| Total Fat | 27 | g |
| Carbohydrates | 47 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My fried rice turned out mushy, what went wrong?
- The rice was likely too warm or wet, so chill it uncovered first and give it time in the pan pressed flat to drive off moisture before tossing.
- I only have freshly cooked rice, can I still make this?
- Spread hot rice on a sheet tray, pop it in the freezer for 15 minutes to cool and dry, then proceed and expect slightly softer but still tasty results.
- How do I keep the rice from sticking to the pan?
- Preheat until the fat shimmers, avoid moving things for the first minute so a crust forms, and use a wide metal spatula to confidently scrape and flip.
- Can I make it spicier?
- Yes, add a teaspoon of chili crisp or a sliced fresh chili with the carrots, or finish with a drizzle of sriracha or gochujang thinned with soy.
- It tastes too salty, how can I fix it?
- Stir in an extra cup of plain cooked rice to dilute, add a handful of thawed peas for sweetness, and finish with a squeeze of lime to balance.
- Does brown rice work here?
- Brown rice fries beautifully if cooked slightly al dente and chilled, and it brings a nutty chew that stands up to the kielbasa.
Serving Suggestions
Serve with quick cucumber salad and a hit of chili crisp for cool-crunch and heat that makes the smoky sausage pop.
If you want extra char, grill the kielbasa rounds first on a ripping hot grate, then toss into the rice for that backyard kiss you and I both crave.
More pairings:
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