Cold rice works best. Fresh rice is usually too soft and will clump together when fried.
You do not need to oil the pan for the sausage. It will render its own fat, which also adds flavor to the dish.
Cook the ingredients in stages. Trying to do everything all at once can crowd the pan and lower the heat. Stir-fried food should cook fast and hot.
Use a large enough wok or nonstick skillet. This gives the rice space to move around without steaming.
If you like a bit of crunch, let the rice sit untouched for 30 seconds before stirring. It gives you those toasted, golden bits at the bottom.
Want some heat? Add chopped chilies or a spoonful of chili garlic sauce toward the end.
Use a wooden spatula or silicone turner. You can press down gently to help toast the rice without scratching your pan.
Best Ways to Enjoy Shrimp Fried Rice with Sausage
This fried rice is already complete as it is, but you can definitely pair it with other dishes to make it part of a bigger spread. Here are a few ideas:
How This Fried Rice Recipe Stands Out
What makes this fried rice different from the usual is the combination of proteins. The shrimp adds a fresh, light flavor, while the Chinese sausage brings sweetness and a little chew. It is not the kind of dish you throw together just to use up leftovers. It is something you actually crave. Maggi Savor ties it all together and gives it that flavor that makes you go back for seconds. Maybe even thirds.
Frequently Asked Questions
Can I use freshly cooked rice?
You can, but make sure to spread it out on a plate and let it cool first. Cold rice separates better and fries more evenly.
What kind of Chinese sausage should I use?
Use the sweet, smoky kind of lap cheong. It is usually sold in packs at Asian stores and lasts a long time in the fridge.
Is Maggi Savor required?
You can leave it out, but it really brings out the flavor. Just a little bit makes the dish taste more complete.
Can I add other vegetables?
Yes. Bell peppers, corn, baby corn, cabbage, or even mushrooms can work. Just make sure they are chopped small so they cook fast.
Can I use chicken or pork instead of shrimp?
Absolutely. Just slice it thin and cook it the same way as the shrimp, but give it a little more time to cook through.
Shrimp Fried Rice with Sausage is one of those dishes that checks all the boxes—easy to cook, full of flavor, and reliable for any day of the week. Whether you are making it for a quick dinner or as part of a family gathering, this recipe delivers. Try it once and it might just end up in your regular meal rotation. Let me know how it turns out and what you paired it with.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Shrimp Fried Rice with Sausage (Vietnamese Fried Rice Recipe)
Shrimp fried rice with Chinese sausage, eggs, and vegetables. Stir-fried with garlic, onion, soy sauce, and Maggi Savor.
Prep: 10 minutesminutes
Cook: 15 minutesminutes
Instructions
Heat cooking oil in a wok or large pan. Pour the beaten eggs and scramble until just set. Season with Maggi Magic Sarap. Remove and set aside.
This Shrimp Fried Rice with Sausage is a flavorful spin on Vietnamese-style fried rice. Packed with juicy shrimp, Chinese sausage, eggs, and veggies, it’s a quick and satisfying meal that delivers big taste in every bite.
This post may contain affiliate links. Please read our disclosure policy.
Shrimp fried rice has that comforting quality that makes it feel like a treat, even if it is easy to cook. The shrimp brings a fresh, savory flavor, while the Chinese sausage adds a subtle sweetness that pairs really well with the rice. Everything cooks in one pan. You start with the aromatics, then the vegetables and scrambled eggs, and finally bring everything together with perfectly seasoned rice. Cold rice just happens to be the smart choice here. It cooks better and stays fluffy. Freshly cooked rice tends to clump and can get mushy once it hits the pan.
Â
What is Shrimp Fried Rice with Sausage?
This dish is a Vietnamese-style fried rice, also known as Cơm Chiên. It combines two protein favorites: shrimp and Chinese sausage. The shrimp gives it that light seafood flavor, while the sausage adds depth with its sweet and smoky taste. It is not your usual fried rice with just soy sauce and egg. This version brings in a bold mix of ingredients that work together surprisingly well. Once everything hits the pan, it transforms into a flavorful and satisfying rice dish that tastes like something from your favorite Asian restaurant, except you made it at home.
Ingredients for Shrimp Fried Rice with Sausage
White rice – Cold and a day old is ideal. The grains stay firm and fry up better without sticking.
Shrimp – Adds a light, savory flavor and cooks fast.
Chinese sausage – Slightly sweet and smoky. Adds a nice chewy texture and flavor contrast.
Maggi Magic Sarap – to add good flavor to the egg
Garlic – You know it is going to smell good when this hits the pan.
Onion – Adds natural sweetness and builds flavor.
Frozen carrots and green peas – Adds color, texture, and helps you feel a little better about eating fried rice.
Eggs – For richness and body. Scrambled and folded in.
Soy sauce – Adds a deep, salty flavor and brings everything together.
Fish sauce – Just a little. Adds umami and makes it taste like something you got from a legit rice shop.
Maggi Savor (Original) – A secret weapon for flavor. A few splashes is all you need.
Ground black pepper – For a gentle kick.
Scallions – Added at the end to freshen things up.
Cooking oil – For stir-frying and cooking the proteins.
How to Cook Shrimp Fried Rice with Sausage
Scramble the eggs. Heat 1 tablespoon of cooking oil in a wok. Pour the beaten eggs and scramble until just set. Season with Maggi Magic Sarap. Remove from the wok and set aside.
Cook the shrimp. Add another tablespoon of oil into the same wok. Put the shrimp in and cook for 1 to 2 minutes per side or until it turns pink. Remove from the wok and set aside.
Fry the sausage. Add the Chinese sausage. Stir and cook for 3 to 4 minutes or until the edges begin to crisp. Add butter.
Stir-fry the rice. Add the rice. Break it apart using a spatula. Stir-fry for 3 to 4 minutes while tossing to mix the ingredients well. Pour the soy sauce, fish sauce, and Maggi Savor. Season with ground black pepper. Continue cooking and tossing until the rice is evenly coated.
Combine and finish the dish. Put the shrimp, Chinese sausage, and scrambled eggs back into the wok. Toss everything together until well blended. Add the chopped scallions. Turn off the heat and serve.
Tips in Cooking Vietnamese Fried Rice
Cold rice works best. Fresh rice is usually too soft and will clump together when fried.
You do not need to oil the pan for the sausage. It will render its own fat, which also adds flavor to the dish.
Cook the ingredients in stages. Trying to do everything all at once can crowd the pan and lower the heat. Stir-fried food should cook fast and hot.
Use a large enough wok or nonstick skillet. This gives the rice space to move around without steaming.
If you like a bit of crunch, let the rice sit untouched for 30 seconds before stirring. It gives you those toasted, golden bits at the bottom.
Want some heat? Add chopped chilies or a spoonful of chili garlic sauce toward the end.
Use a wooden spatula or silicone turner. You can press down gently to help toast the rice without scratching your pan.
Best Ways to Enjoy Shrimp Fried Rice with Sausage
This fried rice is already complete as it is, but you can definitely pair it with other dishes to make it part of a bigger spread. Here are a few ideas:
How This Fried Rice Recipe Stands Out
What makes this fried rice different from the usual is the combination of proteins. The shrimp adds a fresh, light flavor, while the Chinese sausage brings sweetness and a little chew. It is not the kind of dish you throw together just to use up leftovers. It is something you actually crave. Maggi Savor ties it all together and gives it that flavor that makes you go back for seconds. Maybe even thirds.
Frequently Asked Questions
Can I use freshly cooked rice?
You can, but make sure to spread it out on a plate and let it cool first. Cold rice separates better and fries more evenly.
What kind of Chinese sausage should I use?
Use the sweet, smoky kind of lap cheong. It is usually sold in packs at Asian stores and lasts a long time in the fridge.
Is Maggi Savor required?
You can leave it out, but it really brings out the flavor. Just a little bit makes the dish taste more complete.
Can I add other vegetables?
Yes. Bell peppers, corn, baby corn, cabbage, or even mushrooms can work. Just make sure they are chopped small so they cook fast.
Can I use chicken or pork instead of shrimp?
Absolutely. Just slice it thin and cook it the same way as the shrimp, but give it a little more time to cook through.
Shrimp Fried Rice with Sausage is one of those dishes that checks all the boxes—easy to cook, full of flavor, and reliable for any day of the week. Whether you are making it for a quick dinner or as part of a family gathering, this recipe delivers. Try it once and it might just end up in your regular meal rotation. Let me know how it turns out and what you paired it with.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Shrimp Fried Rice with Sausage (Vietnamese Fried Rice Recipe)
Shrimp fried rice with Chinese sausage, eggs, and vegetables. Stir-fried with garlic, onion, soy sauce, and Maggi Savor.
Prep: 10 minutesminutes
Cook: 15 minutesminutes
Instructions
Heat cooking oil in a wok or large pan. Pour the beaten eggs and scramble until just set. Season with Maggi Magic Sarap. Remove and set aside.
Egg fried rice—and fried rice in general, really—is a huge part of Asian cuisine. We know how much Filipinos love rice, and for other Asian countries this is no different. From Thailand to India to Japan, each nation has their own version of fried rice that they know and love. Even the Philippines has its…
This post may contain affiliate links. Please read our disclosure policy.
Egg fried rice—and fried rice in general, really—is a huge part of Asian cuisine. We know how much Filipinos love rice, and for other Asian countries this is no different. From Thailand to India to Japan, each nation has their own version of fried rice that they know and love. Even the Philippines has its own different variants and renditions! Indeed, fried rice is a very generic term that houses a lot of cultures across different countries. But Chinese fried rice is almost transcendental in its fame; its being beloved worldwide.
No fuss, no frills, all deliciousness—that’s the magic of the glorious egg fried rice. Whether you’re busy working or drowning in school requirements, no quick fix meal speaks to the heart like this takeaway staple. By simply tossing all its ingredients together, egg fried rice is one of the easiest and most delicious meals you can make. It’s got all sorts of elements that appeal to every palate—the sweet, the savory, the spicy. A meal all on its own, learning how to make this dish isn’t just a must for the busy bees, but for everyone!
Egg fried rice has Chinese origins; like the Philippines, China has a bunch of different fried rice recipes of its own. This variant of fried rice may be one of, if not the most basic. However, what it lacks in grandeur it makes up for in its colorful appearance, inviting smell—and phenomenal taste! If you’re looking for a timeless yet creative way to spin your leftover rice, this dish is truly the way to go.
Ingredients For This Egg Fried Rice Recipe
4 eggs
4 cups leftover rice
1 onion chopped
1/2 bell pepper chopped
3 sweet peppers chopped
2 tablespoons soy sauce
1 teaspoon sesame oil
3/4 cup green onion chopped
1/4 teaspoon salt
1/2 teaspoon sugar optional
4 tablespoons cooking oil
Are egg fried rice and yang chow fried rice the same? Not exactly.
Another popular Chinese variant of fried rice is the classic yang chow. Perhaps another one of the most eminent recipes out there, yang chow (or yangzhou) fried rice is a Chinese restaurant favorite. As is in egg fried rice, yang chow makes use of everyday ingredients, tossing them together in a wok to create a symphony of flavors.
Because of the common sight of eggs in this dish, many people mix these two dishes up. Others, meanwhile, regard them as the same thing. While it’s true that both make use of yummy, creamy eggs, in yang chow fried rice there are arguably more sources of protein. From shrimp to ham and sometimes even chicken, yang chow fried rice uses a combination of protein to make your dish even more filling! That doesn’t necessarily mean that you can’t add meat to your egg fried rice, of course; with such an adaptable recipe, you can fine tune this fried rice to your choosing!
What can I eat with egg fried rice?
The choices of viands you can enjoy with egg fried rice are endless. Simply put, this rice goes well with pretty much anything! Here are a few of my personal favorites that really hit the spot.
For that combination of healthy and savory, beef broccoli is the perfect partner to your egg fried rice! This dish is yet another Chinese food favorite; it combines crunchy and fresh broccoli florets with succulent beef strips for the perfect bite. Your rice will mix in harmoniously with this classic meal! Dodge the takeout and opt for something equally delicious from the comfort of your own home.
What’s a Chinese food fest without a kung pao version of anything? Your egg fried rice will come in handy when you dive into this delicious and flavorful Kung Pao Shrimp. Sweet, spicy, and loaded with ingredients, kung pao shrimp is a fun and delectable delight you and your family won’t hesitate to chow down. The addition of zucchinis and peanuts give this dish that extra layer of texture, too!
How to Cook Egg Fried Rice
Making egg fried rice is as easy as tossing all your ingredients together—literally! Begin by cracking 4 eggs and placing them in a bowl. Then, after heating some oil in a wok, pour them in, cooking them until the side on the pan turns brown and somewhat crispy. Turn the eggs over, doing the same to the other side.
Next, add in half of your leftover rice, stir frying for about 2 minutes. Add the rest of your rice in, and continue cooking and tossing until you’ve incorporated all of your ingredients well.
Pour soy sauce, sesame oil, and add the seasoning
Make your egg fried rice smell—and taste—even better by adding sesame oil and soy sauce. For 2 minutes, stir fry your rice even further, then add salt, sugar, and your green onions.
Toss your egg fried rice one last time, before turning the heat off the stove and transferring it to a serving plate.
Alongside your favorite main dish, your egg fried rice is 100% ready to be enjoyed! Let your family dig into this fantastic and filling fried rice—and don’t forget to let us know what you think!
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Egg Fried Rice Recipe
Authentic homemade egg fried rice with onion and bell peppers.
Prep: 5 minutesminutes
Cook: 10 minutesminutes
Instructions
Crack the eggs and place in a bowl.
Heat oil in a wok. Once the oil gets hot, pour the eggs into the wok. Cook until the bottom part turns brown and somewhat crispy. Turn the eggs over and do the same to the other side.
Add half of the leftover rice. Stir fry for 2 minutes.
Add the remaining rice. Continue cooking until all the ingredients are well blended.
Pour the sesame oil and soy sauce. Continue stir frying for 2 minutes.
Season with salt and sugar and add the green onions. Toss until well blended.
Transfer to a serving plate. Serve with your favorite main dish.
Share and enjoy!
Notes
Note 1: (eggs) You can add more eggs you want. I think that 6 eggs will still be ok with the ratio of the rice. Note that you can beat the eggs before cooking if desired. Note 2: While leftover rice is best when making fried rice, you will also need to consider the variety of rice to use. Avoid sticky varieties. Note 3: Sugar is optional, but add it anyway 🙂
This classic baked teriyaki chicken casserole recipe is easy to make and the perfect crowd pleasing recipe for a busy weeknight dinner or potluck.
It’s everything you love about takeout without leaving your house! Casseroles are great for dinner because they’re easy to throw together and comforting to come home to. This casserole combines chicken with a sweet savory glaze mixed with tasty fried rice and loads of healthy vegetables!
Before You Begin…
I know, this is kind of like a souped up fried rice, but I’m still calling it a casserole since we are adding in a few extras. We start with our ham fried rice recipe for the base of this casserole. If you haven’t already, you’re going to want to read that post because there’s a secret to making perfect fried rice. Both the fried rice and the teriyaki sauce can be made a day or two ahead of time.
How This Recipe Came to Be
One night after we made a huge batch of the fried rice, our fridge died. And I mean, died. We went just over two weeks without the dang thing while we waited for parts to come in. That first day I knew I needed to throw together a casserole because we didn’t have anything for dinner that night, so the teriyaki chicken casserole was born and what a blessing in disguise because it turned out awesome-sauce!
Well, there were a few months that were bitterly cold and we were feeling so grateful for a warm house. Because almost two weeks after the fridge died our furnace went out. Yaaaaaay. (Can you hear my sarcasm?).What a blessing it was that it was winter so we were able to keep condiments, butter, and such outside.
We learned that we can survive without the fridge. It changed our eating habits and was quite hard, especially for a food blogger, but it just took creativity for meals and helped us to remember to be grateful for our modern day conveniences.
And in the end we made a killer rice casserole recipe with teriyaki chicken, broccoli, fried rice and extra sauce. So maybe in the end the whole fridge debacle was worth it. Because this teriyaki chicken casserole is that delicious.Â
Where Does Teriyaki Chicken Come From?
Teriyaki is a cooking technique where foods are grilled or broiled in a glaze of soy sauce, mirin and sugar. It is usually associated with Japanese cuisine, but the technique is used in many Asian cuisines. Teriyaki chicken is a Japanese-American cuisine.
What’s in Teriyaki Chicken Casserole?Â
For this easy chicken casserole, you’ll need fried rice, a chicken breast, a package of stir-fry vegetables, and teriyaki sauce (either homemade or store-bought). We prefer making homemade teriyaki sauce whenever possible, and we make ours with soy sauce, brown sugar, honey, ground ginger, water, garlic, cornstarch, and sesame oil.Â
For the stir-fry vegetables, you should be able to find a blend of bagged, pre-chopped veggies in the produce section of your grocery store. If your store doesn’t carry them, you can buy whatever veggies you want! Think: snow peas, baby corn, grated carrots, bell pepper, etc.Â
Do I Have to Use Frozen Veggies?
No, you don’t have to use frozen vegetables, but they sure are convenient! Feel free to use fresh veggies if you want to. You’ll just want to cook the veggies beforehand until they are al dente.
How to Make Teriyaki Chicken Casserole
This teriyaki baked chicken and rice casserole takes just 10 minutes to prep and is a great clean out the fridge meal (which in our case we literally had to do). Here’s how to make this teriyaki chicken casserole recipe:
Make the fried rice (we’ve linked our go-to recipe in the recipe card below).Â
Make the homemade teriyaki sauce. If you’ve never learned how to make teriyaki sauce, don’t worry, it’s super easy! You basically just add all the ingredients into a pan, bring the mixture to a boil, and let it simmer until thickened.Â
Place the chicken in a casserole dish and pour a little teriyaki sauce on top of the chicken. Bake for 30 minutes, then remove from oven and shred the chicken (I just used two forks). Â
Stir together the steamed veggies, shredded chicken, fried rice, and teriyaki sauce and bake until heated through.Â
We like to sprinkle some sesame seeds and sliced green onions on top and drizzle a little extra teriyaki sauce right before serving.
When making this recipe, I highly recommend using up any leftover white rice you may have when prepping the fried rice. Properly stored, cooked white rice will last for 4 to 6 days in the refrigerator, so keep this chicken teriyaki casserole in mind the next time you have leftover rice!Â
Watch This Easy Chicken Teriyaki Casserole Come Together…
Does Teriyaki Sauce Go on Before or After Cooking?
My answer for this question is yes…both! The more sauce the better is always my motto! Especially when it comes to teriyaki sauce. I like to add some of the sauce to the chicken before baking the casserole and use the remaining sauce to drizzle over the top after baking.
How Do You Make Teriyaki Sauce Thicker?
The easiest way to thicken teriyaki sauce to use a cornstarch slurry. Whisk equal parts cornstarch and cold water in a small bowl and add it to a small saucepan of simmering teriyaki sauce. It should start to thicken up immediately.
Can Teriyaki Sauce Be Frozen?
Yes, teriyaki sauce can be frozen. Place it in an airtight container or heavy duty freezer bag and freeze. Teriyaki sauce can be frozen indefinitely.
Can I Make This Chicken Casserole Recipe with Plain Rice?Â
Absolutely! If you don’t have the time to make fried rice, feel free to use plain white or brown rice instead. The homemade teriyaki sauce is really flavorful, so your baked chicken and rice casserole will still taste amazing.Â
Storage/Make Ahead
Teriyaki chicken casserole should be stored in an airtight container in the refrigerator. It will keep for up to 5 days. This dish also freezes very well. It will keep in the freezer for up to 2 months.
This is a great make ahead meal. If you already have the fried rice made, and you’ve cooked the teriyaki chicken, combine everything in a baking dish and store in the fridge until ready to bake. It will keep for a day or two before baking.
How to Reheat Teriyaki Chicken Casserole
Thanks to the homemade teriyaki sauce in this casserole, it reheats really well and doesn’t dry out easily. To reheat leftovers (or if you want to prep this casserole ahead of time and reheat for dinner later), I recommend covering it with aluminum foil and baking for 20 minutes at 350 degrees F.Â
Everybody loves easy casserole recipes, and this teriyaki chicken casserole is always a family favorite! Chunks of sweet and savory teriyaki chicken with fried rice and assorted vegetables…it’s just the best combination!
More TERIYAKI Recipes:
Servings: 4-6 servings
Prep Time: 10 minutesmins
Cook Time: 45 minutesmins
Total Time: 55 minutesmins
Description
It’s everything you love about takeout without leaving your house. Teriyaki chicken casserole full of fried rice, chicken and veggies for dinner!
Prevent your screen from going dark
For the Teriyaki Sauce
In a medium saucepan, stir together the soy sauce, water, brown sugar, honey, ground ginger, sesame oil, and garlic.
3/4 Cup San-J Tamari Soy Sauce, 1/2 Cup Water, 1/3 Cup Brown Sugar, 1 Tablespoon Honey, 3/4 teaspoon Ground Ginger, 1 teaspoon Sesame Oil, 1 Clove Garlic
Bring to a boil and cook for 1 minute.
In a small bowl, stir together the water and cornstarch.
2 Tablespoons Cornstarch, 2 Tablespoons Cold Water
Add 1 teaspoon of the hot soy mixture to the cornstarch mixture and then slowly pour everything into the boiling soy mixture, whisking until it begins to thicken. Set aside.
Place the chicken in a baking dish and pour 1 cup of the teriyaki sauce over the chicken.
1 Chicken Breast
Bake for 30 minutes, remove from the oven and shred.
Steam the veggies and then add the veggies, rice and chicken to an 8Ă—8″ baking dish.
1 Package Stir Fry Vegetables
Add 3 tablespoons of the leftover teriyaki sauce and stir to combine.
Place the dish back in the oven for 15 minutes, remove from the oven and drizzle with a little more sauce.
![Teriyaki Chicken Casserole [+ Video] – Oh Sweet Basil](https://reportwire.org/wp-content/uploads/teriyaki-chicken-casserole-recipe-2.jpg)
