Tommy Moloney’s Sausage Fried Rice


An Irish Twist on the Far East Favorite

From pastry rolls to a hearty helping of bangers and mash, we’re always on the hunt for delicious ways to enjoy our Irish sausage. Today, we’ll be borrowing some inspiration from Asia and turning six simple ingredients into a delicious medley of Sausage Fried Rice.

So, pour yourself a glass of whiskey–or baijiu–and let’s get cracking!

Where Does Fried Rice Come From?

Fried rice is a popular dish that originated from China and has since become a staple in many Asian cuisines. It’s a versatile dish that typically involves stir-frying cooked rice with a variety of ingredients such as vegetables, eggs, meat, or seafood. 

The creation of fried rice is often attributed to the need for an economical way to repurpose leftover rice. Stir-frying, a method that cooks food quickly over high heat, was perfect for transforming day-old rice into a flavorful and satisfying meal. This not only prevented waste, but also made the dish more palatable and easier to digest, as reheating the rice changed its texture.

This dish is deeply rooted in Chinese culinary traditions, going all the way back to the Sui Dynasty around 600 AD. It is said that Emperor Yang loved fried rice and encouraged everyone from the elites to the lower-classes to prepare the meal. Over 14 centuries later, it’s not hard to see why Emperor Yang was such a fan!

Emperor Yang of the Sui Dynasty

Fried Rice Around the World

As the Chinese diaspora spread across the world, fried rice evolved, taking on local flavors and ingredients. Each region developed its own version based on local tastes and available ingredients. For instance, you’ll find Nasi Goreng in Indonesia and Malaysia, which is often spicier and incorporates local spices and condiments. In Japan, Chahan includes ingredients like soy sauce and mirin, aligning with Japanese flavor profiles. Similarly, American-Chinese cuisine has its own version, often featuring more meat and a different set of vegetables compared to traditional Chinese fried rice. Use Tommy Moloney’s Hot Irish Whiskey Sausage as your protein base and all of the sudden you’ve created an Irish-American-Chinese plate!

The basic technique of making fried rice involves heating oil in a pan, then adding your favorite vegetables. Protein sources like chicken, shrimp, or tofu are often added, followed by cold, cooked rice. The key is to use rice that’s been cooked and then cooled, as fresh rice can become too sticky when fried. Seasonings like soy sauce, salt, pepper, and sometimes sugar are used to enhance the flavor. The dish is quickly stir-fried until everything is hot and well mixed, often finished with a garnish of green onions or herbs.

Our friend Foody Hopper, who inspired this dish, explains “I particularly like the flavor of this sausage because it adds a spicy kick to the fried rice and gives a more interesting mouthfeel in each bite.”

Image courtesy of FoodyHopper.IG


Serves 2

– 2 Tommy Moloney’s Hot Irish Whiskey Sausage, chopped

– 2 eggs

– ½ cup scallions, chopped

– ½ cup red onions, diced

– 2 cups rice

– Oil, olive or avocado preferred


1. Prepare rice according to package instructions. Set aside and let cool.

2. Add oil to a skillet over medium high heat. When the oil is hot, add your Tommy Moloney’s Hot Irish Whiskey Sausage, stirring occasionally until sausage is browned. Set aside.

3. In the same skillet, cook your eggs. You can either pre-scramble with salt, pepper and milk, to your preference, or crack the eggs in the skillet and mix while cooking. When cooked, but still fluffy, set aside with the sausage.

4. Add a little more oil to the skillet and cook onions until softened.

5. Turn down to medium heat. Add the rice back to the skillet. Stir well. Add eggs and sausage back to the skillet. Stir well. Top with scallions.

6. When the sausage fried rice is fully mixed and warm, portion between two bowls and serve!

A Taste of Home with Tommy Moloney’s

Whether you call Ireland, China, or somewhere in between home, Tommy Moloney’s is here to satisfy all of your cravings. 

The secret is our tried and tested recipes from 1960’s County Limerick that keep markets, restaurants, and families alike coming back for more!

Tommy Moloneys