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Honey-Sriracha Sausage and Shrimp Fried Rice
Recipes
Honey-Sriracha Sausage and Shrimp Fried Rice
8 servings
40 minutes total

Ingredients

  • 1-inch piece fresh ginger
  • ¾ bunch green onions
  • 2 tablespoons minced garlic
  • 1 small sweet onion
  • 1 ½ cups mini sweet pepper rings
  • 1 (0.75 oz) package fresh basil
  • 6 large eggs
  • 4 tablespoons vegetable oil, divided
  • 1 (20 oz) package honey-sriracha sausage
  • 1 lb peeled/deveined jumbo shrimp
  • 1 cup matchstick carrots
  • 3 (8.5 oz) packages cooked jasmine rice
  • ¼ cup soy sauce

Steps

    1. Peel and grate ginger. Chop 1 tablespoon green onions finely; combine with ginger and garlic and set aside. Cut remaining green onions, sweet onion, and pepper rings into ½-inch pieces; set aside. Chop basil (leaves only).
    2. Slice sausage and shrimp into 1-inch pieces (wash hands). Preheat large, non-stick wok (or sauté pan) on medium-high 2–3 minutes. Whisk eggs in small mixing bowl. Place 1 tablespoon oil in pan, then stir in eggs; cook and stir 1–2 minutes until eggs have scrambled. Remove eggs from pan and set aside.
    3. Swirl 2 tablespoons oil in pan, then and add sausage. Cook and stir 3–4 minutes until browned and 160°F; remove sausage with a slotted spoon, leaving any drippings in pan. Stir in shrimp and cook 1 minute, stirring often, then remove from pan.
    4. Pour remaining 1 tablespoon oil into pan, then add ginger mixture; cook and stir 5 seconds. Add sweet onions, sweet peppers, and carrots; cook and stir 2–3 minutes until slightly softened.
    5. Squeeze rice packages to break up any large clumps, then place rice in pan; cook 2–3 minutes, stirring often, until hot. Stir in sausage, shrimp, soy sauce, and remaining 1 cup green onions; cook and stir 2–3 minutes until hot and shrimp are pink and opaque. Gently fold in scrambled eggs and basil; cook 1 minute more. Serve.

Amount per ⅛ recipe serving: Calories 440, Total Fat 16g, Sat Fat 3g, Trans Fat 0g, Chol 250mg, Sodium 1460mg, Total Carb 43g, Fiber 2g, Sugars 4g, Protein 33g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 20%