Kielbasa fried rice
Crispy bits of smoky kielbasa, fluffy egg and vegetables tossed with rice and soy sauce, a takeout-style dinner from what’s in the freezer and pantry.
- 30 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.70 a serving
- 690 calories
- Good the next day
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 14 oz smoked kielbasa, 1 package
- 4 stalks green onions
- 3 cloves garlic, minced
- 3 large eggs
- 1½ cups frozen mixed vegetables
- 2 packages microwave rice pouches, unheated
- 1 tsp sesame oil
From your pantry
- 2 tbsp vegetable oil, divided
- 3 tbsp soy sauce
- ¼ tsp black pepper
Each serving has about 690 calories, 24 g protein, 55 g carbs and 43 g fat, and costs about $2.70 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No green onions? Chives work.
- No frozen mixed vegetables? Frozen peas or frozen corn or frozen green beans work.
Steps
Tap an underlined word for a quick explanation.
the kielbasa into ½-inch pieces.
Dice. Dicing means cutting food into small, even cubes, usually a quarter to half an inch across. Pieces the same size cook at the same speed, so nothing burns while the rest catches up.
How you’ll know: Your pieces are little cubes about the size of a chickpea, and they all look close to the same.
the green onions, keeping the white and green parts apart, and the garlic.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Beat the eggs in a small bowl.
Squeeze the rice pouches with your hands to break up the clumps without opening them.
Dolly’s tip: Cold, separate grains are the secret to fried rice that isn’t mushy. Don’t heat the rice first.Heat 1 tablespoon oil in a large over medium-high. Cook the kielbasa 4 to 5 minutes, until the edges are and crisp, then scoop it onto a plate.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium-high heatTimer: 5 min
Pour the eggs into the pan and stir gently for 1 to 2 minutes, until just set, then add them to the kielbasa plate.
Medium-high heatTimer: 2 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Add the rest of the oil, the green onion whites, garlic and frozen vegetables and 3 minutes, until the vegetables are hot.
Stir-fry. Stir-frying means cooking small pieces fast over high heat in a little oil, stirring almost constantly. It moves quickly, so have everything chopped and ready before the pan gets hot.
How you’ll know: It sizzles loudly the whole time, and the vegetables turn bright and tender-crisp in minutes.
Medium-high heatTimer: 3 min
Add the rice, spread it out, and leave it 1 minute to toast. Stir and repeat for about 5 minutes, until the rice is hot and some grains are crisp.
Medium-high heatTimer: 5 min
Add the soy sauce, sesame oil, pepper, kielbasa and eggs, and for 1 to 2 minutes, until everything is hot and evenly brown.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Medium-high heatTimer: 2 min
Scatter the green onion tops over the rice and serve.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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