Whenever I host a summer cookout, I somehow always end up with extra hot dogs and no buns at the end of the day. Instead of running to the store for more buns, I make hot dog fried rice! It’s a quick, budget-friendly dish that helps me use up leftover veggies in the fridge, too.
This recipe was inspired by the vegetable fried rice from a takeout spot that I loved — it was packed with crunchy vegetables like snow peas, carrots, water chestnuts, and baby corn (plus more). I’ve re-created it at home — with hot dogs, for good measure. It’s easy to make in one pan and comes together faster than takeout. Plus, it’s a fun twist on fried rice that even picky eaters will love.
What Makes Hot Dog Fried Rice So Great
This recipe works because it hits that perfect balance between nostalgic and practical. Fried rice is one of those dishes that’s endlessly flexible, and using hot dogs gives it a salty, savory bite that works surprisingly well! It’s also a smart way to use cold leftover rice and anything in your fridge or freezer that needs to be used up. It’s a comfort food dish that isn’t fancy by any means, but it’s one of my favorite quick meals to make at home.
How to Make Hot Dog Fried Rice
- Prep your ingredients: Slice 4 hot dogs crosswise into 1/4-inch-thick slices (I prefer all-beef hot dogs, but feel free to use whatever you’ve got), mince 3 cloves of garlic, thinly slice 4 scallions (separating the green parts from the white parts), and chop 1 1/2 cups of vegetables (like snow peas, carrots, water chestnuts, and baby corn; or use any combination of vegetables you like!). I also like adding frozen peas to my fried rice.
- Make the sauce: In a small bowl, stir together 1 tablespoon dark soy sauce, 1 tablespoon soy sauce, 2 tablespoons oyster sauce, and chili garlic sauce to taste.
- Scramble the eggs: Heat a large skillet or wok over medium-high heat, add 1 tablespoon vegetable oil, and scramble 2 large eggs. Once cooked, transfer to a plate and set aside.
- Cook the hot dogs: In the same pan, cook the hot dogs until browned. Add the garlic and white parts of the scallions, cooking for about 30 seconds until fragrant.
- Add the vegetables: Toss in your chopped vegetables and stir-fry for a few minutes until just tender but still crisp.
- Add the rice: Break up 4 cups of cold cooked white or brown rice and add it to the pan. Stir well to combine everything.
- Finish with the sauce and eggs: Pour in the sauce, stir to coat, and return the eggs to the pan. Mix until evenly heated through. Top with the chopped scallion greens before serving.
