Thai Style Sausage Fried Rice

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I’m making an educated guess that by reading this post you, like me love Asian food. Mind you, I have to. My wife is Singaporean so if I didn’t I’d starve half the time! Well, there are always the standard chicken fried rice and spicy beef noodles and so on. However, I wanted to try to bring the East and the West together so, putting my thinking cap on, I thought sausage. Well, why not? Thai style sausage fried rice I thought. Let’s give it a go and, I have to say, it turned out quite well…

Thai Style Sausage Fried Rice

Before I show you how to make this I did want to add one thing. I’ve used the phrase Thai style here. This is primarily due to the garlic, hot chilli and the lime juice. For me, one of the key ingredients that makes me think Thai food is lemongrass but I decided to leave this out this time. Lemongrass is delicious but it can be a little overpowering. However, if you do like it then you could make some lemongrass butter and add this to the oil when cooking. Or even a tasty lemongrass and ginger sauce and drizzle this over the final rice.

Ok, let’s move on and make dinner…

1. Gather all of the ingredients together

If you ignore the seasoning there a 12 ingredients for this Thai style sausage fried rice recipe, so quite a few. However, not too much in terms of preparation.

The printable recipe is below and has all of the ingredient measurements. This recipe serves 2 so just scale up or down as you require.

2. Get the rice on and the virtues of a rice cooker

The rice needs to be cooked before the frying so simply cook the rice beforehand. You can actually do this the night before if you like.

I’m not going to show you how to cook rice but I will add a few thoughts about rice cookers. Now, I’m a little old fashioned and have always cooked rice on the stove in, what I call, the traditional western way. Add to boiling water and cook until. Easy.

My wife, being Asian, eats a lot of rice and swears by a rice cooker. “A rice cooker!” I exclaimed the first time I heard the phrase. Just chuck it in some boiling water. However, I have been converted. If you haven’t used one before then I urge you to try. The cooking thing is great but the best thing is that a rice cooker keeps the rice warm all day. Just plonk the rice and water into the cooker and go out. Simple

The term “rice cooker” is also a bit of a misnomer as they can cook many other foods than rice. I won’t harp on any more but if you don’t use a rice cooker and want to leanr more then have look at this article as it is very informative, if not persausive… ▶

3. Prepare all of the dry ingredients

By dry ingredients, I mean the vegetables, herbs and spices. Oh, and sausages. For this, simply slice the shallots, mushrooms, garlic and chilli, roughly chop the herbs, and cut the sausage into bite-sized chunks.

4. Prepare the saffron

Saffron is a fantastic spice. Apparently the most expensive spice by weight in the world. It’s sweet metallic taste, sometimes a little bitter too is great for rice dishes and used throughout Europe and Asia. It also turns the rice a lovely yellow and golden colour. Think paella.

Preparing saffron is simple and all you need to do is take a good pinch of the saffron threads and soak in water for 5 minutes or so. Do not, however, discard the liquid. This will be used in the cooking process.

5. Cook the egg

Some people add the egg as part of the frying process but doing this can result in sticky rice with too much egg flavour all over. I like to cook the egg first and to do this all I do is whisk the egg and lightly fry as if making an omelette. The difference is to continue to stir so, in effect you end up with scrambled egg.

Once the egg is cooked, just set aside.

With the ingredients prepared, the rice and egg cooked and the saffron ready it’s now time to cook dinner!!

6. Make the fried rice

There is nothing complicated here. It is just a sequence of events but does require constant attention. Just have all of the ingredients to hand and be prepared not to leave that stove for around 10 minutes. Ready? Ok, here we go…

The first thing to do is to heat some olive oil (you can add sesame oil too if you like) in your wok and fry the sausage bites off.

Cook the sausage all of the way through and then drain off the unhealthy sausage fat and remove the sausage bites from the pan.

Add a little more oil to the pan and fry off the shallots, garlic chilli and mushrooms for around 30 seconds.

Now add the cashews and heat through, again for around 30 seconds.

Now add back the sausage.

And the saffron remembering to add the saffron water too.

Before the saffron water evapourates away add the rice and the egg.

Heat this through for around 1 minute and make sure all of the ingredients are mixed together fully. Season this to taste with sea salt and ground black pepper.

Finally, add half of the chopped herbs and stir in.

And that’s it my Asian food aficionados. Serve in bowls with the rest of the herbs on top and a good squeeze of fresh lime. Thai style sausage fried rice. A simple dish and a little different to the standard fried rice. Any variation is great in cooking and anything goes. Yummy…

I do hope you enjoyed this post as much as I enjoyed eating it. There are many recipes on The Yum Yum Club so why not try a few more. I’ve listed a selection below. Oh, and if there are any special requests just let me know…

As always, many thanks for reading and until next time… Steve.

7. Nutritional values

8. Printable recipe

Steve Deacon

Founder & Writer

Hi, I'm Steve, founder of The Yum Yum Club. After years in the corporate rat race traveling the world, my wife Jen and I settled back in the UK to follow our true passion: great food and wine. Having worked in restaurant kitchens in my youth, I share honest home-cooked recipes, kitchen timing tips, and culinary discoveries.

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