We’ve always been fans of reinventing comfort food, and our St Louis Fried Rice Recipe offers a fresh spin on a global favorite. Hailing from the heart of Missouri, this dish fuses smoky barbecue flavors with tender veggies and rice for a hearty twist that’s uniquely American.
Whether you’re craving a quick weeknight meal or exploring regional cuisine, we’ll walk you through the basics to create your own delicious version at home. It’s simple yet packed with bold tastes that keep you coming back for more.
Ingredients
To bring our flavorful St Louis Fried Rice to life, we start by gathering high-quality ingredients that blend smoky barbecue essence with fresh vegetables and hearty rice. Below, we’ve listed them in the order they’re typically used, with precise measurements and prep notes for effortless preparation.
- 2 cups cooked long-grain white rice: Use day-old rice for the best texture, as it fries up perfectly without becoming mushy.
- 1/2 pound smoked sausage: Slice into 1/4-inch rounds; opt for a St Louis-style variety with bold, smoky flavors to enhance the dish’s regional twist.
- 1 medium onion: Dice finely for quick cooking and to release its sweet aroma early in the process.
- 1 bell pepper: Chop into 1/2-inch pieces; choose red or green for a vibrant color and crisp bite that complements the barbecue notes.
- 2 cloves garlic: Mince fresh garlic to infuse a pungent, savory depth just before adding other elements.
- 2 large eggs: Beat lightly in a bowl; these add a creamy, protein-rich scramble that ties the ingredients together.
- 2 tablespoons barbecue sauce: Select a tangy, molasses-based sauce for that authentic St Louis barbecue kick—stir in for a glossy finish.
- 1 tablespoon soy sauce: Use low-sodium if preferred, to balance saltiness and add umami without overwhelming the smoky profile.
- 1/2 teaspoon salt: Add to taste during cooking for enhanced seasoning.
- 1/4 teaspoon black pepper: Freshly ground for a subtle heat that elevates the overall harmony of flavors.
- 2 green onions: Slice thinly for garnish, providing a fresh, crisp contrast at the end.
Equipment Needed
To prepare our flavorful St Louis Fried Rice seamlessly, we gather the essential tools that ensure efficient cooking and optimal results. Building on our ingredient list, having the right equipment helps us achieve that perfect smoky barbecue stir without any hitches.
Here’s a concise list of the key items we’ll need:
- Large Skillet or Wok: We recommend a 12-inch non-stick skillet or traditional wok for even heat distribution and quick stir-frying, which is crucial for getting that signature crispy texture in our St Louis Fried Rice.
- Spatula or Wooden Spoon: A heat-resistant spatula works best for tossing ingredients without damaging the pan’s surface, allowing us to mix the smoked sausage and vegetables effortlessly.
- Cutting Board and Chef’s Knife: Use a sturdy cutting board paired with a sharp chef’s knife to chop onions, bell peppers, and garlic quickly and safely, saving time during prep.
- Measuring Cups and Spoons: Accurate measurements are key for our recipe’s balance, so we rely on standard measuring cups and spoons to portion out rice, sauces, and seasonings precisely.
- Mixing Bowl: A medium-sized mixing bowl helps us combine eggs or marinate ingredients beforehand, keeping our workspace organized.
- Stove or Cooktop: Any standard electric or gas stove will do, but a high-heat option enhances the barbecue flavors in our St Louis Fried Rice.
With these tools ready, we’re set to move forward and bring our recipe to life efficiently.
Instructions
Now that we have gathered our fresh ingredients and essential tools, we can create our flavorful St Louis Fried Rice with ease. Let’s follow these straightforward steps to achieve a smoky, barbecue-infused dish that bursts with taste and texture.
Prepare Ingredients
Before we start cooking, let’s quickly prepare our ingredients to ensure everything is ready for the pan. This step sets the stage for efficient stir-frying and helps us incorporate the smoky barbecue flavors seamlessly.
- Rice: Use 2 cups of day-old cooked long-grain white rice to prevent sogginess. Fluff it gently with a fork to separate the grains, ensuring they absorb flavors evenly.
- Smoked Sausage: Take 1/2 pound of St Louis-style smoked sausage and slice it into 1/4-inch thick rounds for quick browning and to release its rich, savory juices.
- Onion and Bell Pepper: Dice 1 medium onion and 1 bell pepper into 1/2-inch pieces to create a colorful, crunchy base that adds sweetness and crunch to our fried rice.
- Garlic: Mince 2 cloves of garlic finely to maximize its pungent aroma, which will infuse the dish with a bold, irresistible scent as it cooks.
- Eggs: In a small mixing bowl, beat 2 eggs with a pinch of salt and black pepper until well combined, preparing them for a silky scramble that binds the ingredients.
- Seasonings: Measure out 2 tablespoons of barbecue sauce and 1 tablespoon of soy sauce in separate bowls for easy addition, along with 1/2 teaspoon each of salt and black pepper to balance the flavors.
- Green Onions: Slice 1/4 cup of green onions thinly for a fresh, peppery garnish that adds a vibrant finish to our St Louis Fried Rice.
Cook the Fried Rice
With our ingredients prepped, let’s move to the cooking process where the magic happens. We’ll use a large skillet or wok over medium-high heat to develop that signature smoky char and ensure every bite is packed with barbecue essence.
- Heat the Skillet: Place a large skillet or wok over medium-high heat and add 2 tablespoons of oil, such as vegetable or sesame, swirling it to coat the bottom evenly. Once the oil shimmers and sizzles, it signals the pan is ready for our first ingredients.
- Cook the Sausage and Vegetables: Add the sliced smoked sausage to the hot skillet and stir-fry for 3-4 minutes until it browns and releases its smoky, aromatic juices. Then, toss in the diced onion, bell pepper, and minced garlic, cooking for another 2-3 minutes until the vegetables soften and their vibrant colors intensify, filling the kitchen with a tempting, barbecue-scented steam.
- Scramble the Eggs: Push the sausage and vegetables to one side of the skillet. Pour in the beaten eggs and scramble them for 1-2 minutes until they form soft, fluffy curds that mingle with the other ingredients, adding a creamy texture to our St Louis Fried Rice.
- Add the Rice and Seasonings: Stir in the fluffed rice, spreading it out to heat evenly. Drizzle the barbecue sauce and soy sauce over the top, then season with salt and black pepper. Mix everything vigorously for 3-5 minutes until the rice grains are coated in a glossy, savory glaze and begin to crisp slightly, enhancing the dish’s hearty appeal.
- Final Touches: Once the rice is heated through and the flavors have melded into a bold, smoky harmony, remove the skillet from the heat. Sprinkle the sliced green onions on top for a fresh, crisp contrast that brightens the overall taste of our St Louis Fried Rice.
Make-Ahead Instructions
To make our St Louis Fried Rice even more convenient for busy weeknights, we can prepare several components in advance without compromising the dish’s smoky barbecue flavors and fresh texture. This approach saves time while ensuring day-old rice delivers that perfect fluffy base.
Preparing Ingredients Ahead of Time
We recommend prepping the following elements up to 24 hours in advance:
- Rice: Cook 2 cups of long-grain white rice as outlined in our recipe, then cool and refrigerate it in an airtight container. Using day-old rice helps achieve the ideal chewy texture when stir-fried, preventing sogginess.
- Vegetables: Dice 1 medium onion, 1 bell pepper, and mince 2 cloves of garlic. Store them together in a sealed bag or container in the fridge to retain their crispness and vibrant colors, which add a satisfying crunch to the final dish.
- Sausage: Slice 1/2 pound of St Louis-style smoked sausage into thin rounds and keep it in a separate container. This allows the smoky flavors to infuse further, enhancing the barbecue twist we love in this recipe.
- Eggs and Sauces: Beat 2 eggs in a bowl and store covered in the fridge. Measure out 2 tablespoons of barbecue sauce and 1 tablespoon of soy sauce in advance, combining them in a small jar for quick mixing later.
Storage Tips
Proper storage is key to maintaining the dish’s bold taste and sensory appeal. We suggest the guidelines below to keep everything fresh:
- Refrigeration: Store prepped ingredients in the fridge at 40°F (4°C) or below. For example, vegetables and sausage can last up to 2 days, while cooked rice stays good for 3–4 days.
- Freezing Option: If preparing further ahead, freeze the cooked rice in portions. It can be stored for up to 3 months without losing its ability to absorb flavors during stir-frying.
| Item | Storage Method | Duration | Key Notes |
|---|---|---|---|
| Cooked Rice | Airtight container in fridge | 3–4 days | Prevents clumping for even stir-frying |
| Chopped Vegetables | Sealed bag in fridge | Up to 2 days | Maintains crisp texture and color |
| Sliced Sausage | Separate container in fridge | Up to 2 days | Preserves smoky aroma for authentic St Louis flair |
| Beaten Eggs | Covered bowl in fridge | Up to 1 day | Use fresh to ensure fluffy scramble |
Reheating and Assembly
When you’re ready to cook, we can quickly assemble everything for a flavorful meal. Heat 2 tablespoons of oil in your skillet over medium-high heat, then stir-fry the prepped sausage and vegetables for 3–5 minutes until they’re aromatic and slightly charred. Add the rice and sauces, followed by the eggs, to recreate the hearty, smoky dish we described in our cooking steps. This method keeps the barbecue essence intact, delivering a satisfying blend of textures and tastes in under 10 minutes.
Conclusion
We’ve loved exploring this St Louis Fried Rice recipe with you, blending bold flavors that bring a fresh twist to your kitchen. It’s a simple way to enjoy hearty, regional tastes without the fuss.
Give it a try and make it your own—we’re confident it’ll become a go-to favorite for quick, satisfying meals. Share your creations with us and keep the culinary adventure going.
Frequently Asked Questions
What is St Louis Fried Rice?
St Louis Fried Rice is a creative twist on traditional fried rice, blending smoky barbecue flavors with veggies and rice for a hearty, American-style dish. It’s simple to make, perfect for quick meals or exploring regional cuisine, and features ingredients like smoked sausage for that signature St Louis vibe.
What ingredients are needed for St Louis Fried Rice?
You’ll need 2 cups of cooked long-grain white rice (preferably day-old for best texture), 1/2 pound of smoked sausage, a medium onion, bell pepper, garlic, eggs, barbecue sauce, soy sauce, salt, black pepper, and green onions. These create a bold, flavorful mix that’s easy to prepare at home.
What equipment is required to make St Louis Fried Rice?
Essential tools include a large skillet or wok for even cooking, a heat-resistant spatula or wooden spoon for stirring, a cutting board and chef’s knife for prep, measuring cups and spoons for accuracy, a mixing bowl for eggs, and a stove or cooktop to enhance those barbecue flavors.
How do you cook St Louis Fried Rice?
Start by prepping ingredients: fluff rice, slice sausage, dice veggies, mince garlic, and beat eggs. Heat oil in a skillet, stir-fry sausage and veggies, add scrambled eggs, then mix in rice, sauces, and seasonings. Cook until heated through and garnish with green onions for a smoky, delicious result.
Can I prepare St Louis Fried Rice in advance?
Yes, you can prep components like rice, veggies, sausage, eggs, and sauces up to 24 hours ahead. Store them in the fridge to keep fresh, then quickly stir-fry when ready. This makes for a fast meal in under 10 minutes while maintaining the dish’s bold flavors and texture.