This was one of my all time favourite childhood dishes, and I requested it regularly growing up. Although it's called 'American' fried rice, it's actually a Thai dish which is rarely found outside of Thailand. Some people say it was invented by the Thais with what they considered to be American ingredients, to cater to the tastes of westerners. On paper it kind of sounds wrong - sausage and ketchup in fried rice - but it really tastes so delicious. Traditionally the Thais would use frankfurter sausage, but I've replaced it with some good quality beef sausage here to make it slightly healthier. I've also added some extra vegetables to my recipe and served it two ways so that both kids and adults can enjoy the same dinner :-)
- 2 cups cold leftover (cooked) rice
- 1 tablespoon butter
- 1 teaspoon peanut oil
- 1 clove garlic, minced
- 1 onion, diced
- 1 small head of broccoli, broken into small florets, stalks peeled and diced
- 1 small zucchini, diced
- 2 carrots, peeled and diced
- 1 tomato, diced
- 2 leftover cooked sausages, diced
- 3 tablespoons tomato sauce/ketchup (I use a natural sugar-free kind from the health food aisle)
- 1 tablespoon soy sauce
- Fried eggs
- Fried chicken
- Sliced cucumber
- Fresh coriander
- Heat a non-stick wok over high heat. Add peanut oil and butter and then quickly cook onion and garlic until fragrant and lightly golden.
- Add the vegetables to the wok and cook for a further 1 – 2 minutes or until just tender crisp.
- Add sausage, rice, ketchup and soy sauce and cook for another 45 seconds or until rice is hot and sauces are mixed through.
- Serve topped with a crispy fried egg, and with some fried chicken, cucumber and coriander on the side.