Spicy Cowboy Fried Rice with Sausage and Egg

Spicy Cowboy Fried Rice with Sausage and Egg

Fit for a cowboy! Smoky sausage pieces, peppers, black beans and more come together to create this stick-to-your-ribs dish for those long days out on the range.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Makes: 5 servings
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All You Need

  • 2 tbsp (30 mL) vegetable oil, divided
  • 1/2 lb (250 g) smoky sausage, ½-in (1 cm) diced
  • 1/2 cup (125 mL) each diced peppers and onions
  • package (35 g) Club House 25% Less Salt & Gluten-Free Taco Seasoning Mix
  • 3/4 cup (187 1/2 mL) water
  • 1/2 cup (125 mL) no salt added black beans, drained and rinsed
  • 1/4 cup (62 1/2 mL) frozen corn niblets
  • 2 cups (500 mL) cooked rice
  • 2 eggs, beaten
  • 2 tbsp (30 mL) each sliced green onion and chopped cilantro


  1. In a large fry pan on medium-high heat, add 1 tbsp (15 mL) oil. Add sausage; cook 4 minutes. Add peppers and onions; cook 3 minutes.

  2. Add seasoning mix, water, black beans and corn. Simmer 10 minutes until dry; reserve.

  3. In a large fry pan, on medium-high heat, add remaining oil and rice; cook for 5 minutes, stirring occasionally. Push rice to side of pan and add eggs; cook 2 minutes.

  4. Stir in sausage mixture, green onion and cilantro. Mix well and serve.

  5. Chef’s Tip: Garnish with McCormick Gourmet Cilantro Leaves


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