Kielbasa Fried Rice

Perfect for when you need to raid the fridge and empty everything so that you don’t get cravings while you shop; this Kielbasa Fried rice reminds me of chino-latino cuisine. Chino-latino cuisine is the amazing food that you get back in PR when the Asian restaurants began to use native ingredients.

This reminds me of the salty, crunchy, and overall delicious fried rice from back home. I used Kielbasa, because that was literally the protein I had in my fridge.

This dish can be tweaked with whatever you have on hand. If you frequent or dabble in Asian cuisine, most of these ingredients you will have on hand!

Fried Rice

Serves 4
Prep Time 10 mins
Cook Time 20 minutes


  • 1 link of Kielbasa (cut to thin slices)
  • 3 Green Onions/Scallions (cut on a bias)
  • 3 cloves of garlic minced
  • Neutral Oil (I used Peanut)
  • 2 cups of Cooked rice (you could use steamed rice as well)
  • Soy Sauce
  • Rice Wine Vinegar
  • Brown Sugar
  • 2 eggs
  • Sesame Oil (optional)
  • Kosher salt

How to:

  • In a large wok or pan, preheat until screaming hot.
  • Add oil.
  • Add kielbasa. Do not move it for 3 minutes. You want the kielbasa to get super golden brown.
  • Add half of the green onions or scallions, garlic and flip the kielbasa. Sprinkle a little of Kosher salt (not to much, you have the soy sauce).
  • Add the rice. Add some more oil. Add a sprinkle of salt, 4 dashes of soy sauce, a dash of rice wine vinegar, a pinch of brown sugar.
  • Mix everything together, until all of the ingredients are mixed well.
  • Place everything to one side of the pan. Add egg
  • Let the eggs sit for 2 minutes, then scramble. Once they are cooked through, mix everything together.
  • Add a splash of the sesame oil, mix again, and serve while hot! Oh, and don’t forget to top it with the green onions!
Kielbasa Fried rice

Note: If you want to make more of a sauce! Add this instead of the dash of soy sauce.

In a bowl mix 2 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of seasame oil, a big pinch of brown sugar, and half a tablespoon of sambal-alek or gochujan sauce. Taste before adding and adjust to your preferred taste!

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