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+ servings

Italian Fried Rice

Author - Serena Wolf
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yields: 2 servings


  • 1 tablespoon extra-virgin olive oil divided
  • 6 ounces 2 to 3 links chicken sausage, sliced in half lengthwise and then sliced crosswise into half moons (Any brand/flavor will do, but I like Bilinski’s Italian or Sun-Dried Tomato Sausage.)
  • 1 small zucchini cut into a ½-inch dice
  • 1 heaping cup chopped broccoli florets
  • ½ medium yellow onion finely chopped
  • ½ red bell pepper cut into a ½-inch dice
  • Pinch of salt
  • ¾ teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • ¼ teaspoon crushed red pepper
  • 1 cup cooked brown rice farro or quinoa is also great!
  • 1 tablespoon balsamic vinegar plus extra to taste
  • For serving: optional
  • Fresh basil or flat-leaf parsley leaves thinly sliced
  • Crumbled goat cheese
  • Sliced toasted almonds


  • Heat 1 teaspoon of the olive oil in a large nonstick skillet over medium heat. When the oil is hot and shimmering, add the sausage, and cook for about 5 minutes until lightly browned. Transfer the sausage to a bowl and briefly set aside.
  • Add the remaining 2 teaspoons of olive oil to the skillet. When the oil is hot, add the zucchini, broccoli, onion, bell pepper, and a pinch of salt. Cook for about 5 minutes or until the vegetables are tender and lightly browned. Stir in the oregano, garlic powder, and crushed red pepper.
  • Return the sausage to the pan, and add the brown rice and balsamic. Fold everything together and cook for another minute or 2 until piping hot.
  • Serve rice topped with basil or parsley, goat cheese, and almonds, or toppings of your choice!