Recipes Kielbasa Fried Rice 5.0 (1) 2 Reviews In this fried rice, kielbasa stands in for the usual Chinese sausage, which can be hard to fine. Slideshow: Favorite Chinese Recipes By Phoebe Lapine Phoebe Lapine New York-based food and health writer Phoebe Lapine is a gluten-free chef, culinary instructor, and the creator of the award-winning blog Feed Me Phoebe, named by Women’s Health Magazine as the top nutrition read of 2017. A self-proclaimed “healthy hedonist,” Lapine focuses on ways to improve health without sacrificing life’s pleasures, which she explores in her blog and 2017 memoir The Wellness Project. In addition to Food & Wine, her work has appeared in Marie Claire, Serious Eats, Epicurious, Shape, Glamour, Self, HuffPost, and others. Food & Wine's Editorial Guidelines Updated on April 24, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Phoebe Lapine Total Time: 25 mins Yield: 4 Ingredients 2 tablespoons vegetable oil 12 ounces smoked kielbasa, thinly sliced 1 small yellow onion, cut into 1/4-inch dice 2 medium carrots, peeled and cut into 1/4-inch dice 6 scallions, white and green parts separated, thinly sliced 2 large garlic cloves, minced 1 tablespoon minced peeled fresh ginger 4 cups cooked white or brown rice (see Note) 4 large eggs, beaten 2 tablespoons soy sauce Directions In a nonstick wok or large skillet, heat 1 tablespoon of the vegetable oil. Add the kielbasa and stir-fry over high heat until golden brown, about 3 minutes. Transfer to a plate. Add the remaining 1 tablespoon of oil to the wok along with the onion, carrots and white scallions and cook until the vegetables are softened, about 5 minutes. Add the garlic and ginger, and cook until fragrant, about 1 minute. Add the rice and all but 1 tablespoon of the scallion greens, and stir-fry until the rice is heated through and beginning to brown, about 3 minutes. Push the fried rice to the side of the pan to create a well. Pour the eggs into the well and cook, stirring gently, until nearly set. Return the kielbasa to the skillet and toss with the eggs and fried rice, cooking for 1 minute. Remove the pan from the heat and stir in the soy sauce. Transfer the fried rice to bowls, garnish with the remaining 1 tablespoon of scallion greens and serve. Notes To cook the rice, in a medium saucepan combine 1 1/2 cups raw rice with 3 cups of water and a large pinch of salt and bring to a boil. Cover and simmer over low heat until the rice is cooked and the water is absorbed, about 45 minutes. Remove from the heat and let stand for 10 minutes. Use the rice right away or refrigerate. Rate it Print