I make this recipe, or at least a version of it, at least twice a week. Fried rice is one of my favorite meals, and it’s also one of my boyfriend’s favorites, so we eat it a lot. Aside from tasting absolutely fantastic, one of the reasons it’s so great is that you can add pretty much anything to it – any kind of meat or veggies, a variety of different flavorings and seasonings, and pretty much anything else you find in your kitchen. Half an onion that’s about to go bad? Toss it in. An entire head of garlic because you’re a garlic fiend? Hell yes. A spoonful of red miso paste because, well, it tastes good? You already know the answer.
I almost never make the same fried rice recipe twice, but this one is my absolute favorite and tends to make frequent appearances. The best part is the Portuguese sausage, or Linguiça. Portuguese sausage is a staple in Hawaii, where my boyfriend grew up. He introduced me to it a few weeks ago and now I’m obsessed. It sounds intimidating, but it’s actually very simple – just cured pork sausage with garlic and paprika. I buy it pre-made at the grocery, and though it comes fully cooked, I like to brown it in a pan before adding it to my fried rice so I can squeeze out a little extra flavor. It tends to release a lot of fat, so there’s no need to add any extra cooking fat. Portuguese sausage comes in packs of two, so I recommend cooking both of them, using one in the recipe, and snacking on the other while you cook. Hopefully this will become one of your new favorites as well!
A note about the rice: fried rice is usually made with cold leftover rice. This recipe assumes that you’re making rice from scratch specifically to make fried rice, so my rice recipe is a bit modified. You usually see at least a 1:1.5 ratio of rice to water, but I use a 1:1.25 ratio because it results in drier rice that I think works better for frying. You want the rice to get a little crispy, so the less moisture it has, the better. If you’re starting with pre-cooked rice, use about 2 cups of any kind of rice you have on hand.
Portuguese Sausage (Linguiça) Fried Rice
- 1 cup jasmine rice
- Pinch of salt
- 1 tbsp butter
- 2 whole carrots cut into 0.5 cm pieces
- 1 medium head of broccoli finely chopped
- 1/2 yellow onion diced
- 3 cloves garlic minced
- 1/2 tsp red chili flakes
- 1 tbsp butter
- 1 link Portuguese sausage (Linguiça) cut into small chunks
- 2 eggs
- 2 tsp sesame oil
- 5-6 tbsp soy sauce divided
- Green onions (scallions) chopped, for garnish
- Rinse and drain rice. Add 1 1/4 cups water and a pinch of salt to a medium pot. Once boiling, add the rice. Cover, turn the heat to low, and simmer for 15 minutes. Fluff with a fork and set aside.
- While the rice is cooking, prepare the other components. For the vegetables: heat the butter in a large pan over medium-high heat. When it's hot, add the onion, carrots, and broccoli. Sauté until softened, about 7 minutes.
- Heat a different pan on medium-high heat without adding any extra fat. Add the sausage and pan-fry it until browned and aromatic. Remove the sausage and pour most of the fat out of the pan, leaving one teaspoon or so.
- Crack the eggs into a bowl, add a pinch of salt, and beat lightly with a fork to combine. Heat the remaining sausage fat over medium heat and scramble the eggs until just underdone. Remove from heat.
- Remove the veggies from the large pan and add the red pepper flakes and garlic. Toast on medium-high heat until fragrant, about 1 minute, then add the butter and continue to sauté for another minute.
- Add the rice, which should have had time to cool a little by now. Stir to combine with the garlic and red pepper, then continue to stir-fry for about 3 minutes.
- Add the sesame oil and 3 tablespoons of the soy sauce, then continue to fry for 3 more minutes.
- Add the cooked veggies back into the pan and stir. Cook for 1 minute, then add the scrambled eggs and sausage and stir-fry 3-5 more minutes, making sure to break up the eggs so they distribute evenly.
- Remove from heat and taste for seasoning. Stir in 2-3 more tablespoons soy sauce to bring it to the right salt level.
- Top with chopped scallions and serve.