Serves 2


  • 3 Tbsp. vegetable oil, divided
  • 1/4 pound sweet Italian sausage
  • 2 1/2 cups cooked rice
  • 1/2 white or yellow onion, chopped
  • 1 carrot, finely chopped
  • 1 garlic clove, minced
  • 1/2 red bell pepper, finely chopped
  • 1 Tbsp. soy sauce
  • 1 Tbsp. oyster sauce
  • 2 eggs
  • 1 tsp. sesame sauce (optional)


    In a nonstick skillet, heat 1 tablespoon of oil over medium heat. Squeeze sausage out of the casing, into the pan. As the sausage cooks, break it into bite-size pieces with a wooden spoon. Continue to cook until browned, about 7 minutes. Remove the sausage with a slotted spoon and transfer to a plate.

    Turn the heat to medium-high, add another tablespoon of oil and stir in rice. Cook, stirring, until light brown and toasted, about 3 minutes. Add the onion, carrot, garlic and pepper and cook 3 minutes, stirring.

    Stir in the soy and oyster sauces and the sesame oil, if using. Season with salt and pepper. Stir in the sausage. Use a spoon to clear space in the middle of the pan, pour in the remaining tablespoon of oil and crack the eggs into the oil. Stir quickly to scramble and combine with the rice.

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