Hi! It is Sunday and The Boys are still groggy from the basketball game last night. I ran a Sports story this morning for Splash, since I used his graphics to sum up basketball, soccer and the UFC fight tonight down at the White House. We may go, depending on how the hangovers work themselves out this morning.

We do have to eat, and this savory and satisfying Sausage & Soy Fried Rice is a quick and easy meal that’s packed with flavor and feeds hung-over watch standers who have been watching the flat screen for Spring and now Summer. The combination of savory sausage, vibrant vegetables, and rich soy sauce creates a deliciously hearty dish that’s perfect for any occasion.

I use leftover rice to clear out the fridge or make a fresh batch on a sunny Sunday morning. I like it because it is quick and satisfying. This fried rice recipe is versatile and can be tailored to the taste of those still at the Conference Table by adding additional vegetables, spices or protein left-overs.

That balance of protein, veggies, and umami-packed soy sauce makes this meal both comforting and filling. Ready in just 20 minutes, it’s the perfect dish for busy nights with cease fire violations and Straits passages for entertainment!

INGREDIENTS (PROPORTIONAL FOR WATCH SECTIONS OF FOUR OR FIVE. FOR SHIFT TURNOVERS, SIMPLY DOUBLE OR TRIPLE THE AMOUNTS):

· 2 cups cooked rice (preferably cold)

· 1 lb. sausage (breakfast sausage or Italian sausage works well)

· 2 tablespoons soy sauce (or tamari for gluten-free)

· 2 teaspoons sesame oil

· 2 eggs, lightly beaten

· 1 small onion, diced

· 1/2 cup bell pepper, diced

· 1/2 cup frozen peas

· 2 cloves garlic, minced

· 2 green onions, sliced (for garnish)

· Salt and pepper to taste

INSTRUCTIONS:

1. Cook the sausage: In a large skillet or wok, cook the sausage over medium heat, breaking it apart with a spoon as it cooks. Once browned and cooked through, remove the sausage from the pan and set it aside, leaving a bit of rendered fat in the skillet.

2. Sauté the veggies: In the same pan, add sesame oil and sauté the diced onion, bell pepper, and peas for about 3-4 minutes until the vegetables are tender and fragrant. Add the minced garlic and cook for an additional minute until fragrant.

3. Scramble the eggs: Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble them until fully cooked, then mix them with the vegetables.

4. Combine the rice: Add the cold cooked rice to the pan, breaking up any clumps with a spatula. Add the cooked sausage back into the skillet, along with the soy sauce. Stir everything together and cook for another 2-3 minutes, allowing the rice to heat through and soak up the soy sauce.

5. Season and serve: Taste and adjust seasoning with salt and pepper, if needed. Garnish with sliced green onions and serve immediately.

This dish is perfect on its own or paired with a side of steamed veggies or a simple salad. Enjoy!

Copyright 2026 Vic Socotra

www.vicsocotra.com