Scrambled Eggs with Rice and Sausage

Step 1

Slice the 2 sausage links into 1/4-inch rounds. Heat 1 tbsp of the vegetable oil in a large skillet over medium heat and cook the sausage until browned, about 5 minutes. Remove and set aside.

Step 2

In a bowl, whisk the 4 eggs with the 1/2 tsp salt. Add the remaining 1 tbsp oil to the skillet, pour in the eggs, and scramble gently until just set but still soft, about 2 minutes. Transfer to a plate.

Step 3

Add the 2 cups cooked rice to the skillet, breaking up clumps, and stir-fry until heated through and lightly toasted, about 3 minutes.

Step 4

Return the sausage and eggs to the skillet, toss everything together for 1 minute, and season with extra salt if needed. Sprinkle with the 2 tbsp chopped parsley and serve hot.