10-minute Chinese sausage, spinach and eggs stir fry

10-minute Chinese sausage, spinach and eggs stir fry

Today’s brunch consisted of sausages and eggs. But not fried like they’re usually served. This fast-cooking, tasty meal has everything in it, including a generous amount of vegetable, and it is cooked a la oyakodon — with eggs, lightly stirred, and a little sauce. It’s a little salty, subtly sweet and very tasty. Simple to make too. Cooks in ten minutes flat including preparation time.

Recipe: Chinese sausage, spinach and eggs stir fry


  • 2 Chinese sausages, cut into half-inch cubes
  • 1 tbsp. of cooking oil
  • 1 onion, thinly sliced
  • a bunch of spinach leaves, roughly chopped
  • a splash of Chinese cooking wine
  • soy sauce, to taste
  • 2 to 3 eggs


  1. Heat the cooking oil in a wok or frying pan.
  2. Add the sausages and cook until they start to render some fat, about 30 seconds.
  3. 10-minute Chinese sausage, spinach and eggs stir fry
  4. Add the sliced onion and cook, stirring, for another 30 seconds.
  5. 10-minute Chinese sausage, spinach and eggs stir fry
  6. Add the spinach. Pour in the wine and soy sauce. Cook, stirring often, for about two minutes or until the leaves go limp.
  7. 10-minute Chinese sausage, spinach and eggs stir fry
  8. Pour in the eggs in a circular motion. When partially set, stir lightly then turn off the heat. Leave to allow the eggs to cook in the residual heat for about a minute.
  9. Serve with hot rice.

10-minute Chinese sausage, spinach and eggs stir fry
Preparation time: 5 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 2

  • http://www.facebook.com/aarendal Albert ERT Rendal

    love this simple, fast & nutritious cooking, thanks Connie.

    • http://casaveneracion.com/ Connie Veneracion


  • Carol B.

    Among your entries, the ones that gives me new ideas on other uses of an ingredients are most treasured. It’s difficult for me to imagine how a veggie would tastes if mixed with certain ingredients because I am not a veggie eater. Very limited ang kinakain kong gulay. If you live in a place like ours na hindi nakakabili ng tingi-tingi, you really have to be creative para maminimized ang wastage and at the same time kailangan hindi mukang recycled ang ulam. Among the veggies that hubby loves, itong spinach ang bihira kong bilin dahil munggo lang at tinola ang alam kong pinaggagamitan nito bukod pa sa madali itong malanta. One time I tried chewing a leaf of spinach para ma-imagine ko how else I can use it but because hindi ko nagustuhan ang lasa, hindi rin gumana ang imagination ko. Thanks to this and the beef stew posts, you’ve now given me a new spinach-horizon to explore by substituting and adding ingredients to these two recipes. A big thanks to you.

    • http://casaveneracion.com/ Connie Veneracion

      Masawain din kasi ako. I can’t stand eating the same things over and over. Even adobo, an all-time-favorite, has to have a different spin each time for variety. :)

  • aeyzie

    hi miss connie, this a new way to enjoy chinese sausage… we usually pair chinese sausage and/or longganisa as well as tuyo (dried fish) and tinapa (smoked fish) with a sauteed tomatoes and beaten eggs… now we have a new way of having brunch… thanks a lot! cheers! :-)

  • rose z

    failed yata ko with this ms con. i cooked this just a while ago. my daughter said, lasang alukbati daw. :( fake nabili kong spinach?

    • http://casaveneracion.com/ Connie Veneracion

      Naku, there’s local spinach with the tough woody stalks. Only the leaves are edible and they take a longer time to cook. Baka that was what you got…??

      • rose z

        it’s a bag of loose leaves of spinach from Dizon’s.
        will try again… :)