When you need a delicious, comforting meal on the table in under 15 minutes, this Quick and Easy Sausage Fried Rice is the ultimate savior! It is packed with savory sliced sausage, crisp vegetables, and a irresistibly glossy, umami sauce made from soy sauce, oyster sauce, sweet chilli sauce, and sesame oil, finished with a pat of butter for that signature buttery richness.

Whether you are using leftover day-old rice from last night’s dinner or looking for a quick weeknight dish that uses simple pantry staples, this recipe comes together in one pan with minimal effort and maximum flavor!

Why You’ll Love This Recipe

• 10-Minute Meal: Cooks up fast in a single skillet or wok—perfect for busy weeknights or quick lunches.
• Pantry & Fridge Friendly: Uses day-old cooked rice, frozen vegetables, and your favorite sausages.
• Irresistible Savory-Sweet Sauce: The blend of oyster sauce, soy sauce, and sweet chilli sauce creates a rich glaze that coats every grain of rice.
• The Butter Finish: Stirring in butter right at the end adds a velvety richness that elevates simple fried rice to restaurant quality.
• Endlessly Customizable: Swap the sausages for hot dogs, chicken, or tofu, or toss in whatever veggies you have on hand!

Ingredients

• 2 tbsp vegetable oil
• 4 sausages, sliced medium-thin (use any variety you love—smoked sausage, frankfurters, chicken, or beef sausages!)
• 1 ½ cups frozen mixed vegetables (peas, carrots, corn, green beans)
• 3 cups cooked rice (preferably chilled, day-old white or Jasmine rice)
• 2 tbsp soy sauce
• 3 tbsp oyster sauce
• 2 tbsp sweet chilli sauce
• 1 tsp sesame oil
• 2 tsp MSG
• 1 tbsp butter

Instructions

1. Crisp the Sausage

Heat 2 tablespoons of vegetable oil in a large wok or wide skillet over medium-high heat.

Add the sliced sausages and cook for 3 to 4 minutes, stirring occasionally, until the edges are golden brown and slightly crispy.

2. Sauté the Vegetables

Add the 1 ½ cups of frozen mixed vegetables directly into the skillet with the sausage. Sauté for 2 to 3 minutes until the vegetables are thawed, vibrant, and hot through.

3. Add Rice & Seasoning Sauces

Add the 3 cups of cold, day-old rice into the pan, breaking up any large clumps with your spatula.

Pour in the soy sauce, oyster sauce, sweet chilli sauce, sesame oil, and MSG. Toss and stir-fry everything over high heat for 3 to 4 minutes until every grain of rice is heated through and evenly coated in the glossy sauce.

4. The Butter Finish

Turn off the heat (or reduce to low) and drop in the 1 tablespoon of butter. Stir continuous until the butter melts and coats the fried rice completely.

Serve hot directly from the pan, and enjoy!

Why Day-Old Rice Is Essential

Using cold, day-old rice straight from the fridge is the golden rule of fried rice! Freshly cooked rice contains a lot of surface moisture and steam, which turns mushy and clumpy when tossed in a hot pan. Chilling cooked rice overnight dries out the grains so they separate effortlessly and absorb the sweet chilli, soy, and oyster sauce mixture perfectly.

The Magic of the Butter Finish

Finishing fried rice with a dollop of real butter right at the very end is a popular Japanese steakhouse-style technique. As the butter melts over the high heat, it emulsifies with the soy and oyster sauce, rounding out the sharpness and creating a rich, glossy finish that makes every bite deeply satisfying.

Tips for Getting It Right

• Break Up Cold Rice First: Gently crumble the cold rice between your clean hands before adding it to the pan so it disperses quickly without smashing the grains with a spatula.
• Keep Heat Medium-High to High: Stir-frying over high heat gives that signature subtle wok hei aroma and prevents the frozen veggies from steaming the dish.
• Customize Your Sausage: Smoked sausages, kielbasa, frankfurters, or Asian lap cheong all bring unique flavors to this base recipe!

Storage and Reheating

• Storage: Store leftover fried rice in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a hot skillet with a tiny splash of water or oil for 2–3 minutes, or microwave for 1 to 2 minutes until steaming hot.

Frequently Asked Questions (FAQ)

Q. What if I don’t have day-old rice?

If you must use fresh rice, cook it with slightly less water than usual, spread it out thinly on a baking sheet, and place it in the freezer for 15–20 minutes to dry out quickly before stir-frying!

Q. Can I add eggs to this recipe?

Yes! Push the sausage and veggies to one side of the pan before adding the rice, crack 2 eggs into the empty side, scramble until set, and then fold into the rice.

Q. Can I omit MSG?

While MSG brings out the savory street-food umami depth in the sauces, you can omit it or replace it with a pinch of chicken powder if preferred.