This fried rice is a favourite in my house. I make a huge amount and most of it gets eaten up that very meal and whatever’s left over gets eaten up the next day. Of course, what sausage you use makes a difference to the rice. Heavily processed supermarket sausages will taste different from the artisanal ones with more meat and spices, though one has to go with whatever they have available. I used pork sausages, you can use any meat you like. 

I’m lucky as my friend Shreya whenever she comes over brings me these lovely pork sausages from near her house far far away because she knows how much I like them. I hoard them and use sparingly and they’ve come as a lovely treat in these lockdown days so decided to go for it on Saturday night. The fried rice uses simple vegetables you’d most likely have at home. It’s got a hint of sweet, spice from the sausages, salt and a lovely smoky flavour from the sesame oil and the fried garlic. If you don’t have sesame oil, the fried garlic will still bump up the flavour. 

Importantly, try to use a non-stick pan or a well seasoned wok to avoid the rice sticking to the bottom. As for the rice, pre-made, cold rice is best. You can use a day old rice or even make the rice an hour ahead and cool it completely under the fan. Don’t use overcooked or mushy rice. In Bengal, we mostly boil rice in excess water and drain the water to remove the starch. This method is not the best for fried rice. Here you will need rice that has absorbed all the water. So without getting into more detail, lets get you started.

Ingredients (serves 2)

4 tbsp oil
3-4 links of sausage sliced into 1 cm rounds
2 heaped tbsp diced onions
2 heaped tbsp diced carrots
2 heaped tbsp finely chopped cabbage
2 heaped tbsp peas
½ tsp sugar
4 eggs
3 cups cooked rice (cold not warm)
2 tbsp soy sauce
½ tsp salt (add more if required)
½ tsp toasted sesame oil
2 heaped tbsp spring onion greens finely sliced into rounds
1 heaped tbsp fried garlic crushed into small bits

Get Started (pictorial steps below)

• Heat 1 teaspoon of oil and fry the sausages in a non-stick pan for about 2 minutes till they’re a bit browned. Remove from the pan and set aside.

• Pour the rest of the oil to the pan and fry the onions on medium heat for a minute. Then add the carrots, cabbage and peas and fry for another 2 minutes till the rawness goes. Then add the sausages and the sugar and a bit of salt and stir fry for another 30 seconds.

• Beat the eggs in a separate bowl with a good pinch of salt, push all the vegetables in the pan to one side and add the beaten eggs in the empty space. Scramble the eggs and when almost done (not fully dry), mix them with the vegetables. 

• Immediately add the rice to the pan, mix together then add the soy sauce and the rest of the salt, toss for about a minute. Then add the sesame oil and toss for another 15 to 20 seconds. 

• When about to remove to a serving dish, add the spring onion greens and the crushed fried garlic, mix well and serve immediately. 

Pictorial steps only for the egg addition.