German Fried Rice with Bratwurst and Sauerkraut Recipe

German fried rice is a German-inspired skillet meal that brings cold rice together with bratwurst, cabbage, peas, sauerkraut, and a little mustard. It is a practical way to turn cooked rice into a hearty dinner, with savory sausage and tangy sauerkraut balancing the mild sweetness of the vegetables.

Ingredients

4 cups (600 g) cooked, chilled long-grain rice, preferably day-old
8 ounces (225 g) fully cooked bratwurst, cut into thin coins
1 tablespoon (15 ml) neutral oil, such as canola oil
1 tablespoon (14 g) unsalted butter
1 cup (150 g) finely diced yellow onion
2 cups (140 g) thinly shredded green cabbage
½ cup (65 g) peeled, finely diced carrot
2 garlic cloves (6 g), finely chopped
½ cup (70 g) frozen peas, thawed or still frozen
½ cup (75 g) sauerkraut, drained and roughly chopped
2 large eggs (about 100 g without shells), lightly beaten
1½ tablespoons (22 ml) soy sauce
2 teaspoons (10 g) Dijon mustard
½ teaspoon (1 g) caraway seeds
¼ teaspoon (0.5 g) freshly ground black pepper
¼ teaspoon (1.5 g) fine salt, plus more only if needed
2 scallions (15 g), thinly sliced, for serving (optional)
2 tablespoons (8 g) chopped fresh parsley, for serving (optional)

Instructions

Prepare the rice and vegetables. Break up the chilled rice with clean fingers or a fork so the grains are separate, and set it beside the stove. Drain the sauerkraut well; excess brine can make the rice wet and overly sharp. Cut the bratwurst and vegetables before heating the pan, since the cooking moves quickly once the skillet is hot. If the rice is freshly cooked, spread it in a shallow container and refrigerate it promptly until cold rather than leaving it at room temperature.
Brown and heat the bratwurst. Set a large, preferably 12-inch (30 cm), skillet or wok over medium-high heat. Add the oil and butter. When the butter has melted, add the bratwurst coins in one layer and cook for about 4 minutes, turning once, until browned at the edges and hot throughout. Because the bratwurst is fully cooked and is being reheated, USDA FSIS recommends heating it to 165°F (74°C); check with a food thermometer. Transfer it to a plate, leaving the fat in the pan.
Soften the vegetables. Add the onion, cabbage, and carrot to the skillet. Cook for 4 minutes, stirring often, until the onion begins to soften and the cabbage has wilted but still has some bite. Add the garlic and caraway seeds and cook for 30 seconds, stirring constantly so the garlic does not burn. If the pan looks dry, add a teaspoon of oil; avoid adding water, which can make the finished rice soft.
Cook the eggs. Push the vegetables to the sides of the skillet, leaving a clear patch in the center. Add the beaten eggs and scramble gently for 1 to 2 minutes, until just set in soft curds. Check the center of the egg curds with a food thermometer; USDA FSIS sets 160°F (71°C) as the safe minimum internal temperature for egg dishes. Stir the eggs into the vegetables once they reach that temperature.
Fry the rice. Add the cold rice and peas. Spread the rice across the pan and let it sit undisturbed for about 30 seconds at a time before tossing; repeat for 4 to 5 minutes. This contact with the hot pan helps dry the surface of the grains and gives them a lightly toasted flavor. Break up any remaining clumps with the edge of a spatula. Stir in the sauerkraut and cooked bratwurst.
Season and finish. Add the soy sauce, Dijon mustard, black pepper, and the measured salt. Toss for 2 to 3 minutes, scraping the bottom of the pan, until everything is evenly mixed and steaming hot. Check that the reheated rice reaches 165°F (74°C) with a food thermometer, the USDA FSIS safe temperature for leftovers. Taste a spoonful before adding more salt, since bratwurst, soy sauce, and sauerkraut all contribute saltiness. Take the pan off the heat and scatter over scallions or parsley if using.

Tips

Start with cold, separate rice. Chilled rice fries more readily than warm, freshly cooked rice because it is less steamy and the grains are easier to separate. Cook the rice ahead, cool it promptly in a shallow container, and refrigerate it; do not leave cooked rice on the counter for several hours.
Choose a wide pan. A crowded skillet traps steam and can turn fried rice sticky. If your pan is smaller than 12 inches (30 cm), fry the rice in two batches, then combine everything at the end. Keep the heat high enough for a lively sizzle, but lower it if the garlic or butter starts to scorch.
Adjust the salt after mixing. Sauerkraut and sausage vary considerably in saltiness. Drain and taste the sauerkraut first, and begin with the listed salt rather than adding extra at the start. If the finished dish tastes too salty, toss in a little more plain rice or cabbage.
Make an easy ingredient swap. Fully cooked smoked sausage can replace bratwurst in the same amount. It gives the dish a smokier, often saltier flavor, so taste before adding more salt. If you only have raw bratwurst, cook it thoroughly before slicing or adding other ingredients; do not treat raw sausage as if it were precooked.

Serving Suggestions

Serve the rice hot as a filling one-pan main, with a crisp green salad or simply dressed cucumber on the side to contrast with the warm, savory skillet. Pickled red onions or extra sauerkraut make a good garnish for anyone who likes a sharper, more pronounced tang. A spoonful of Dijon mustard at the table is useful, too, but add it sparingly: the recipe already includes mustard in the seasoning.

For a bigger meal, pair it with roasted green beans, steamed broccoli, or a bowl of broth-based soup. If serving several people, bring the skillet to the table while it is hot and offer sliced scallions and parsley separately so diners can choose their own garnish. The rice is substantial enough to serve on its own, but a simple vegetable side keeps the plate from feeling too rich.

Variations

Make it more cabbage-forward: Increase the cabbage to 3 cups (210 g) and cook it for an extra minute or two before adding the rice. The pan will be fuller, so a large skillet matters; if necessary, cook the cabbage in batches. For a milder flavor, use half green cabbage and half finely sliced red cabbage, bearing in mind that red cabbage can tint the rice.

Use another German-style sausage: Fully cooked knockwurst or another smoked sausage works in place of bratwurst. A traditional, hard-to-find German sausage is not essential here; ordinary fully cooked smoked sausage is a practical substitute, though its stronger smoke and salt will change the flavor. Follow the package instructions and heat reheated sausage to 165°F (74°C).

Make it vegetarian: Leave out the sausage and add 8 ounces (225 g) sliced mushrooms, browning them in the pan before the onion and cabbage. For a more substantial meat-free version, add 1 cup (150 g) drained, cooked white beans with the peas. The result will be less smoky and less savory, so a little extra caraway or a teaspoon of mustard can help keep the flavors rounded.

Change the tang or spice: Use ⅓ cup (50 g) drained sauerkraut for a gentler sour note, or increase it to ⅔ cup (100 g) if you like a sharper bite. A pinch of crushed red pepper adds heat, while chopped dill makes a fresh, herbaceous finish. These are flexible additions rather than defining ingredients, so taste as you go.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, in a shallow airtight container. The rice will keep for 3 to 4 days in the refrigerator. Divide a large batch among smaller containers so it cools promptly, and avoid leaving the skillet out while people serve themselves for an extended period.

For the best texture, reheat a portion in a skillet over medium heat with a teaspoon of water or oil, stirring until evenly hot. You can also microwave it in a covered, microwave-safe container, pausing to stir halfway through. In either method, reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Reheat only the amount you plan to eat, rather than cooling and warming the full batch repeatedly. Freeze portions in airtight containers for up to 2 months for best quality; thaw in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

Is German fried rice a traditional German dish?

This recipe is a German-inspired fried-rice combination, not a single canonical German preparation. It brings together bratwurst, cabbage, sauerkraut, mustard, and caraway with the technique of frying cooked rice. Home cooks can adjust the balance of sausage, vegetables, and tang to suit what they have available.

Can I use freshly cooked rice instead of leftover rice?

Yes, but spread freshly cooked rice in a shallow container and refrigerate it promptly until cold before frying. Warm rice tends to release more steam and can clump in the pan. For food safety, do not leave cooked rice at room temperature for hours while waiting for it to cool; cooling it in a shallow layer helps it chill more quickly.

What kind of bratwurst should I buy?

Use fully cooked bratwurst for this recipe, which is usually labeled as cooked or smoked and can be sliced before frying. Fresh, raw bratwurst needs to be cooked thoroughly and safely before it is mixed into the rice, so check its packaging and use a thermometer rather than relying on color. Fully cooked smoked sausage is an easy substitute, though it may taste saltier or smokier.

Can I make the rice without sauerkraut?

Yes. Leave it out for a milder, less tangy skillet, or replace it with finely chopped pickles stirred in at the end. Pickles are sharper and usually saltier, so start with a small amount and taste before seasoning. You can also serve sauerkraut on the side so each person can add as much as they like.

Why did my fried rice turn mushy?

The most common causes are warm or wet rice, a crowded pan, and stirring constantly before the rice has time to fry. Cold, separated rice and a wide, hot skillet help moisture escape. If your pan is small, cook in batches, and make sure the sauerkraut is well drained before it goes in.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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