Chicken Sausage Hearts of Palm Fried Rice
Hearts of palm rice, vegetables, and egg make a quick fried-rice-style skillet meal.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Box hearts of palm rice, sweet Italian chicken sausage and fried rice seasoning form the base of this recipe.
- A clear cooking sequence. The recipe card separates preparation, cooking, and finishing so you can work through one step at a time.
- A defined yield. The card makes 2 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Skillet
- Measuring cups and spoons
- Food thermometer
Ingredient notes
- Grains and starches. Measure box hearts of palm rice and fried rice seasoning in the form named in the card. A cooked measure is different from a dry measure.
- Drain where directed. Follow the preparation note for box hearts of palm rice. Extra liquid can loosen a dressing, sauce, or filling.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Chicken Sausage Hearts of Palm Fried Rice
Ingredients
Method
- Brown the sausage in a large skillet over medium-high heat, breaking it into small pieces. If it is raw chicken sausage, cook to 165°F.
- Turn the heat to medium. Add the drained hearts of palm rice, vegetables, tamari, sesame oil, and seasoning. Stir for 3–4 minutes so excess moisture can evaporate.
- Move the mixture to one side and scramble the egg on the clear side until set. Fold everything together and heat through.
Nutrition
Notes
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Let us know how it was!Tips for this recipe
- Prepare the measured ingredients before heating the pan or assembling the dish. Follow the written order so ingredients are ready when they are needed.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Serve after the resting or finishing step. Pair with vegetables and a starch if desired, and count sides separately unless they are included in the ingredients.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Should I weigh ingredients before or after cooking?
Use the stage written next to each ingredient. Raw, cooked, drained, and dry weights are different; keep that distinction when measuring a portion or using the nutrition estimate.
What are the calories and macros per serving?
One serving provides an estimated 405 calories, 25.4 g protein, 14.4 g total carbohydrate, 26.7 g fat and 4.7 g fiber. One serving is 1/2 of the finished recipe.
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