Shrimp and Sausage Rice
Okay, let’s just admit it. I’m fried rice obsessed. Ever since I tried my friend Julie’s tips for perfect fried rice, I’ve been making different versions at least once a week. In case you’re wondering, oh yes, we still love the Fried Rice with Ham and Vegetables that I shared a while back. All three of my kids have declared fried rice to be one of their favorite meals now.
I love shrimp fried rice, as evidenced by this older classic shrimp fried rice recipe. I have tweaked it so much over the years, it is past due for an update. (Especially now that I’ve learned just how much better fried rice can be?!)
Sausage Fried Rice
Recently, I had some kielbasa sausage in the refrigerator and shrimp in the freezer calling my name, so this became the latest variation of fried rice that we’ve fallen in love with. As soon as I tasted it, I knew I needed to share it with you. Sausage or kielbasa with shrimp is always a great combination. The first thing to know when making fried rice is that you’ll need a large deep-sided skillet. Trying to use a shallow or smaller pan will just leave you frustrated and likely with a mess on your hands. The pan pictured in these photos was a favorite for years, but unfortunately, it is no longer made. I’ve found a new one though and already love it every bit as much, maybe more, because it’s just a gorgeous pan. (If pans can be gorgeous, this one is!)
Fried Rice with Eggs
The secret to great fried rice starts with cooking the eggs first. Similar to the way an omelet is made, lightly whisk the eggs and pour them into the hot pan. Let the egg “pancake” cook for 2-3 minutes and then flip it over. Cook it for about a minute more. Slide the egg out of the skillet onto a cutting board and allow it to cool. Use a sharp knife (or my favorite, the pizza wheel) to slice it into 1/2-inch wide strips and then into small pieces. Next, add the kielbasa medallions to the hot skillet, cooking them until the edges are crispy. Transfer them to the plate with the eggs. Last, cook the shrimp. Transfer it to the plate with the egg and sausage when it begins to turn pink.
Fried Rice with Leftover Rice
Dump your COLD leftover rice into the hot skillet. The rice for this recipe needs to be completely chilled so that it can be easily broken apart into individual grains without any clumping or sticking. I suggest making the rice a day or two (even as much as 4-5 days) before you want to use it. The key to great fried rice is using rice that is as dry as possible so that your fried rice won’t be mushy or soft. Add the sesame oil and soy sauce, letting the rice cook in those flavors for 5 minutes before adding the peas, eggs, sausage, and shrimp back to the pan. Stir until everything is completely combined. Serve warm.
Shrimp Sausage and Rice
Add these ingredients to the grocery list and let’s get to cooking:
cooked Jasmine rice olive oil eggs low-sodium soy sauce sesame oil kielbasa sausage raw medium shrimp peas green onions freshly ground black pepper kosher salt
Fried rice, much like soups and casseroles, can be made in endless combinations. From pork to chicken, steak to ground beef, shrimp to cauliflower rice and vegetables, there are fried rice recipes for meat lovers and for vegetarians. (Just maybe not the same recipe for both.) This Chicken and Bacon Fried Rice was declared by my family as the best “unplanned and amazingly delicious” meal to come out of 2020. Vegetable Fried Rice is filled with an abundance of great flavors and textures, from crunchy sweet corn to tender-crisp broccoli, green beans, zucchini, and more. Pulled pork, steak, and chicken come together in the fried rice skillet of every meat lover’s dreams. My guys went crazy over this dinner. There is so much to love about Cauliflower Fried Rice. While you might think of cauliflower “rice” as something you eat in place of grains, this recipe proves that cauliflower rice is delicious and satisfying in its own right. {originally published 10/27/16 – recipe notes and photos updated 4/19/23}
