Ingredients
-
175 g
breakfast sausage
, casings removed
-
1 tsp
sesame oil
-
1
onion
, finely chopped
-
1
red
sweet pepper
, finely chopped
-
3
garlic cloves
, minced
-
3 cups
day-old cooked
rice
-
2 tbsp
low-sodium
soy sauce
-
2
plum tomatoes
, finely diced
-
1
green onion
, thinly sliced
-
1 tsp
canola oil
-
4
eggs
Instructions
- Heat a large non-stick frying pan over medium. Add sausage. Cook, breaking up meat with a wooden spoon, until no longer pink, 4 to 5 min.
- Add sesame oil to pan, then onion, red pepper and garlic. Cook until onion is soft, about 3 min. Stir in rice, breaking up any large clumps, then drizzle with soy sauce. Stir in tomatoes and green onion. Divide fried rice among 4 plates.
- Return pan to stovetop and heat over medium. Add canola oil, then crack eggs into pan. Cook, covered, until eggs are no longer runny, 1 to 2 min. Top rice with fried eggs. Sprinkle with more green onion, if desired.
Nutrition (per serving)
- Calories
- 417,
- Protein
- 18 g,
- Carbohydrates
- 41 g,
- Fat
- 20 g,
- Fibre
- 2 g,
- Sodium
- 650 mg.
Tip
Set one egg on top of each mound of rice so you can enjoy the best part of this dish: breaking the yolk so it runs over everything.
Originally published in the Today’s Parent April 2016 issue. Photo by Roberto Caruso.
