Franks’s Fried Rice


East meets West with this frankfurter+fried rice combo! We’ve added in eggplant, chilis and shiitakes to create a wicked easy and flavorful weeknight dinner using Field Roast Frankfurters … let’s go!


  • 2 T olive oil
  • 6 Thai eggplant, quartered
  • ½ C onion, finely chopped
  • 2-3 Thai chilis, sliced lengthwise
  • 1 package Field Roast Frankfurters, finely chopped
  • 2 C cooked white rice
  • 1 C chopped shiitake mushrooms
  • ½ C chopped carrots
  • ½ C frozen peas
  • 2 T toasted sesame oil
  • 3 T tamari
  • 1 t sea salt
  • a few dashes of fresh cracked pepper
  • ¾ C chopped green onion
  • ½ C Thai basil, roughly chopped


  1. Heat a wok over high heat, add the oil. Add in the eggplant and saute until slightly softened. Add in the onion and sliced chilis and continue sauteeing until slightly softened.
  2. Add in the frankfurters and toss to combine. Next, add in the rice, shiitakes, carrots and peas, and toss to combine, and continue stir frying for 3-4 minutes. Be sure you are stirring well to ensure the rice does not burn/stick. Drizzle in the sesame oil and tamari, seasoning with the salt and pepper. Add in the chopped green onion and Thai basil, tossing and gently stirring to combine.
  3. Serve immediately.

Did you make this recipe?

Tag @wickedkitchenfood on Instagram and hashtag it #wickedkitchen.

Want more inspiration? Subscribed to The Wicked Kitchen YouTube Channel!

Other delicious recipes:

Search our Recipes