Korean egg fried rice with chicken sausage

Korean egg fried rice with chicken sausage

I don’t eat a lot of rice and I had some left over chicken sausages to use, and this is what I rustled up!

Not too shabby!

This is one of the many recipes I created when I followed the 90 Day Plan by The Body Coach. Simply use your plans ingredient amounts instead of those shown in the recipe. There are 220 Create Your Own (CYO) friendly recipes in my app and on this website.

Ingredients for 1 serving

112 g chicken breast sausages
3 whole eggs
3 egg whites
52 g peppers, cut into cubes
95 g babycorn
76 g rice
1 tsp Korean red pepper powder
6 g olive oil
43 ml soy sauce
149 g Chinese leaf
salt and pepper


  • If your chicken sausages aren’t already cooked (I used left overs), cook them as you would normally and set them aside to cool.
  • Cook the rice according to the manufacturers instructions, drain and set aside.
  • Take a frying pan and put it onto the heat with the olive oil.
  • When it’s warm add the peppers, babycorn and Chinese leaf.
  • Stir fry them for a minute before adding the red pepper powder or paprika and the soy sauce.
  • Give everything a good mix and if you feel that the pan is a little too dry then don’t be afraid to add a tablespoon for two of water.
  • Slice the sausages so that you have lovely bite sized pieces and add these to the pan along with the rice.
  • Give all the ingredients a good stir to mix them.
  • Beat the whole eggs and egg whites and pour them over the vegetable and rice mix.
  • Give everything a little mix before covering with a lid to cook the eggs.
  • The eggs should cook quickly and when you’re happy that the eggs are cooked to your liking turn the heat off and give everything a little stir to break up the ingredients into lovely eggy chunks.
  • Pop them into a bowl and take your time, it’s hot!

Recipe Notes

  • For this recipe I used a red pepper powder but paprika would work just as well.
  • For those on 2018 BC plans, soy sauce is a swap for other side sauces provided you choose one with equivalent macros.
  • For those on 2018 BC plans, baby corn has been approved for used in place of carrots.
  • For anyone following older BC plans baby corn has been approved for use in place of courgettes.
  • This recipe can also be made using ready cooked rice. Adjust the amount according to your dietary needs.

Nella Foulds
Nella Foulds

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