Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
Macros per serving:
Calories: 430 | Protein: 19g | Carbs: 42g | Fat: 21g
Quick, savory, and satisfying—breakfast fried rice is the move.
Ever wake up craving something hearty that isn’t sweet? This breakfast fried rice hits the spot. We’ve got crispy sausage, fluffy scrambled eggs, and garlicky rice, all fried up in one pan. It’s quick, comforting, and way more exciting than toast.
I made this one morning using leftover rice and a few sausage links I had in the fridge—and it’s been a favorite ever since. It’s perfect for brunch, meal prep, or when you want a no-fuss dinner that still feels like a treat.
Why I Love This Recipe
- You can use leftover rice and it tastes even better
- One pan = fewer dishes
- Egg + sausage is always a win
- Savory and comforting, but not too heavy
- Ready in 20 minutes
What You’ll Need
- 3 cups cold cooked white rice (jasmine or long grain)
- 3 breakfast sausage links (or ½ lb bulk breakfast sausage)
- 3 large eggs, whisked
- 2 cloves garlic, minced
- 2 scallions, sliced
- 2 tbsp neutral oil (like canola or avocado oil)
- 1 tbsp soy sauce
- Optional: pinch of red pepper flakes
Pro Tips
- Cold rice is key—it won’t get mushy when you fry it
- Use a nonstick skillet or wok for easy cleanup and no sticking
- Whisk the eggs well for fluffier scrambled texture
- Cook sausage until crispy for best flavor
- Add a little sesame oil at the end for depth
Tools You’ll Need
- Nonstick skillet or wok
- Spatula
- Mixing bowls
- Knife + cutting board
Substitutions and Variations
- Use bacon or ham instead of sausage
- Add chopped spinach or bell pepper for more veggies
- Swap white rice for brown or cauliflower rice
- Make it spicy with hot sauce or chili crisp on top
Make-Ahead Tips
- Cook rice the night before and keep chilled
- Pre-chop garlic and scallions and store in the fridge
- Cook the sausage ahead and reheat in the pan with the rice
Instructions
STEP 1: Cook the Sausage
In a large skillet over medium heat, add 3 breakfast sausage links, casing removed. Break into small pieces and cook until browned and crispy, about 5–7 minutes. Remove from pan and set aside.
STEP 2: Scramble the Eggs
Lower the heat slightly and add 1 tbsp oil to the same pan. Pour in 3 whisked eggs and gently scramble until just set. Remove from pan and set aside with the sausage.
STEP 3: Sauté Garlic and Scallions
Add another 1 tbsp oil to the pan. Toss in 2 cloves minced garlic and the white parts of 2 sliced scallions. Sauté for 30 seconds until fragrant.
STEP 4: Add Rice and Soy Sauce
Add 3 cups cold rice to the skillet. Break up any clumps with a spatula and stir well to combine with the garlic and scallions. Add 1 tbsp soy sauce and mix evenly.
STEP 5: Combine Everything
Add the cooked sausage and scrambled eggs back to the pan. Stir to combine, gently folding everything together. Cook for 1–2 more minutes until hot.
STEP 6: Serve It Up
Top with green scallion slices and optional red pepper flakes. Serve hot.
Leftovers + Storage
- Store in an airtight container in the fridge for up to 4 days
- Reheat in the microwave or skillet with a splash of water
- Can freeze for up to 1 month—best reheated on stovetop
Why This Recipe Works (Quick Science)
- Cold rice holds its shape during stir-frying—no mush
- Cooking sausage first renders fat that adds flavor to the whole dish
- Scrambling eggs separately keeps them soft and fluffy, not rubbery
- Soy sauce adds umami and a touch of salt to balance everything out
Meal Plan Ideas
- Make a double batch and reheat throughout the week
- Pack it into a breakfast burrito
- Serve with a side of fruit or sliced avocado
- Add hot sauce for a spicy variation
- Great as a breakfast-for-dinner option too!
Common Mistakes
- Using warm rice—it’ll clump and get sticky
- Overcooking the eggs—they’ll turn dry and chewy
- Not browning the sausage—that’s where the flavor lives
- Skipping the garlic—it makes a huge difference
What to Serve With
- Fresh fruit salad
- Sliced avocado with lime and salt
- A hot cup of coffee or tea
- Extra soy sauce or chili oil on the side
- A quick miso soup if you’re in the mood
FAQ
Q: Can I use a different kind of sausage?
A: Absolutely! Pork, turkey, or chicken sausage all work great.
Q: Can I add vegetables?
A: Totally—try bell pepper, spinach, kale, or even zucchini.
Q: Can I make this dairy-free or gluten-free?
A: Yep—just make sure your sausage and soy sauce are GF, and no dairy needed here.
Q: Can I use brown rice or quinoa?
A: You sure can. Just make sure it’s cold and cooked ahead of time.
A cozy breakfast you’ll want for dinner too
This breakfast fried rice with sausage and eggs is just good food—simple, warm, and full of flavor. Try it once, and it’ll be on your regular rotation in no time. Let me know what you think or how you made it your own!