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  • 2 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 1/2 teaspoon sugar
  • 2 teaspoons toasted sesame oil, divided
  • 2 eggs, beaten with 2 teaspoons water
  • 2 tablespoons plus 2 teaspoons peanut oil, divided
  • 6 ounces fully-cooked chicken-apple sausage, cut into 1/2-inch pieces
  • 1/4 teaspoon five spice powder
  • 3/4 cup finely chopped onion
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons minced fresh garlic
  • 2 1/2 cups cold, cooked jasmine rice
  • 1 cup mung bean sprouts
  • 3/4 cup shredded carrots
  • 3/4 cup frozen peas
  • 1/2 cup minced green onions


  1. Combine oyster sauce, soy sauce and sugar in a small bowl; set aside.
  2. Heat 1 teaspoon sesame oil in a 12-inch nonstick skillet over medium-high heat. Add eggs and cook until softly scrambled. Transfer to a plate and gently break into small pieces. Wipe pan clean.
  3. Add 2 teaspoons peanut oil to the pan and heat over medium-high heat. Add sausage and cook, undisturbed, until seared, about 2 minutes. Add five-spice powder and stir-fry 1 minute more. Transfer to the plate with eggs.
  4. Add remaining 2 tablespoons oil to pan. Add onion and stir-fry 1 minute. Add ginger and garlic and stir-fry 30 seconds. Add rice and stir-fry 2 minutes. Return sausage and egg to pan with bean sprouts, carrots, peas, green onions and oyster sauce mixture. Toss gently until thoroughly heated. Drizzle with remaining 1 teaspoon sesame oil.
—Recipe by Laraine Perri for, May 2011.

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The recipe was originally published as Chicken Apple Sausage Fried Rice on

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