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Hot Dog Fried Rice
Sliced hot dogs, rice, eggs, and whatever vegetables you have make a quick, filling meal that kids and adults both enjoy. Better than it sounds — trust us.
Allergens: Contains Eggs. Check hot dog package for allergens — many contain dairy, gluten, or soy.
Ingredients
- 4 hot dogs, sliced into thin rounds
- 3 cups cooked rice (leftover rice works best — cook it ahead or use instant)
- 2 eggs
- ½ cup frozen or canned peas or corn, drained if canned
- 2 tablespoons vegetable oil
- 1 small onion, diced
Optional Extras
- Soy sauce
- Garlic powder
- Salt and pepper
- Any frozen or canned vegetables you have
Equipment
- Large skillet or wok
- Spatula
- Knife and cutting board
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
- Add the sliced hot dogs. Cook for 2–3 minutes, stirring occasionally, until they start to brown and get a little crispy. Remove from the skillet and set aside.
- Add the remaining tablespoon of oil to the same skillet. Add the diced onion and cook for 2 minutes.
- Add the peas or corn. Stir for 1 minute.
- Push everything to one side of the skillet. Crack the eggs into the empty side. Scramble them with your spatula until cooked, about 1 minute. Then mix them into the vegetables.
- Add the cooked rice. Spread it out in the skillet and let it sit without stirring for 1–2 minutes so the bottom gets a little crispy. Then stir and repeat.
- Add the hot dogs back in. Stir everything together. Season with soy sauce, garlic powder, salt, or pepper if you have them.
- Serve hot.
Notes
- Leftover rice is key. Freshly cooked rice is too moist and will get mushy. If you don't have leftovers, cook rice and spread it on a plate to cool for 15–20 minutes before using.
- Any protein works. Canned chicken, SPAM, or ground beef instead of hot dogs.
- Egg-free? Skip the egg. The dish works fine without it.
- This is a great way to use up small amounts of vegetables. Throw in whatever you have — carrots, bell peppers, green beans.