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Southern Fried Rice


  • 1⁄4 lb your favorite local spicy breakfast sausage
  • 2 cloves garlic, minced
  • 1 Tbsp grated ginger
  • 4 scallions, minced, white and green parts
  • 2 C shredded kale, or any fall green
  • 2 radishes, diced with skin on
  • 4 C cooked, day-old white rice
  • 1 tsp Chinese five spice, optional
  • 6 Tbsp Kentuckyaki or teriyaki sauce of choice
  • 1 Tbsp toasted sesame oil
  • 4 eggs


Cook breakfast sausage over high heat in a well-seasoned skillet.

When nearly cooked through, add garlic, ginger, and half the scallions.

Cook, stirring constantly, until fragrant, about 40 seconds.

Add kale and radishes and cook, stirring, 3 to 4 minutes.

Add rice and five spice and mix all your ingredients, moving constantly at high heat.

Add Kentuckyaki sauce and stir. Give the rice a few minutes to absorb the sauce and then spoon into 4 bowls.


Wipe out the skillet, and add sesame oil.

When smoking hot, break eggs into the skillet for a sunny side-up egg, spooning the oil over top of the yolk for a nice seal.

Leaving the yolk a little oozy, spoon each egg into each bowl.

Garnish with the remaining scallions.
Break the yolk over the rice and enjoy. Serves 4.


  • Fried rice is a great place to use seasonal produce. Garlic scapes and asparagus are good in spring. Corn, peppers, eggplant, and squash are typical summer additions. Greens work any time. Winter squash works (bake cubes to soften them before adding to the rice) and late radishes or turnips work in fall and winter. Don’t forget cabbage!
  • Kentuckyaki is Kentucky-style teriyaki sauce made by Bourbon Barrel Foods in Louisville. It’s flavored with Kentucky bourbon, sweetened with Kentucky sorghum, and flavored with fresh ginger and garlic. Information and ordering at
  • Toasted sesame oil is dark brown and smells very nutty. You’ll find it near the Asian ingredients in your supermarket. A little goes a long way!

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