Description
A hearty one-pan dish made with fluffy rice, browned smoked sausage, and soft scrambled eggs. It is savory, comforting, and quick enough for breakfast, brunch, or a simple weeknight meal.
Ingredients
Scale
- 3 cups cooked white rice, preferably chilled
- 12 ounces smoked sausage, sliced into rounds
- 4 large eggs, beaten
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon low-sodium soy sauce
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons green onions, sliced
- 1/4 teaspoon salt, or to taste
Instructions
- Heat a large skillet over medium heat for about 1 minute.
- Beat the eggs in a small bowl until smooth. Loosen the cooked rice with a fork in a separate bowl.
- Add the olive oil to the skillet, then add the sliced sausage. Cook for 4 to 5 minutes, stirring occasionally, until browned.
- Add the diced onion and cook for 2 to 3 minutes until softened. Stir in the minced garlic and cook for 30 seconds.
- Push the sausage mixture to one side of the skillet. Add the butter to the empty side, then pour in the beaten eggs. Scramble gently until just set.
- Add the rice, soy sauce, black pepper, paprika, and salt. Stir everything together.
- Cook for 3 to 4 minutes, stirring occasionally, until the rice is heated through.
- Stir in the green onions, taste, and adjust seasoning if needed. Serve hot.
Notes
- Day-old chilled rice gives the best texture and helps keep the grains separate.
- Taste before adding extra salt since the sausage and soy sauce already bring seasoning.
- You can add peas, diced bell peppers, or spinach for extra color and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
