Quick Hot Dog and Pickle Relish Fried Rice

Name: Quick Hot Dog and Pickle Relish Fried Rice
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 cups (600 g) cooked white rice, chilled or at room temperature, day-old, broken up gently to separate grains; 6 whole (180 g) hot dogs, halved lengthwise, then sliced into ¼-inch (6 mm) half-moons; ½ cup (120 ml) sweet or dill pickle relish; 3 whole large eggs, beaten with a pinch of salt; 2 tablespoons (30 ml) neutral vegetable oil; 2 tablespoons (30 ml) soy sauce; 1 tablespoon (15 g) unsalted butter; 2 whole (20 g) scallions (green onions), white and light green parts sliced into thin rings (optional); to taste white pepper (optional)

From the MyKitchenBank Kitchen

A budget-friendly, kid-approved fried rice made with hot dogs, pickle relish for tang, and scrambled eggs. Ready in under 20 minutes with leftover rice, this one-wok meal comes together fast and tastes like comfort.

Prep: 10 min
Cook: 8 min
Total: 18 min
Makes: 4 servings (about 1½ cups each)

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Steps

Before you start

Use day-old or refrigerated cooked rice—fresh warm rice will clump
Have all ingredients prepped and within reach before heating the wok
Use a hot dog brand you like; beef, turkey, or plant-based all work well

1
Prepare all ingredients
- Slice each hot dog in half lengthwise, then cut into ¼-inch (6 mm) half-moons.
- Break up the chilled rice gently with your fingers or a fork to separate clumps.
- Beat the eggs in a small bowl with a pinch of salt.
- Slice the scallions if using.
- Keep all components within arm's reach.
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Tip: Separating cold rice now prevents lumps later—don't skip this step.
2
Scramble the eggs
- Heat 1 tablespoon (15 g) of butter in a 14-inch (35 cm) wok or large skillet over medium-high heat.
- When foaming, add beaten eggs and stir constantly until just set and still slightly creamy, about 1½ minutes.
- Transfer to a clean plate.
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Ready when: Eggs are pale yellow and no longer wet but still tender
Tip: Remove eggs a touch underdone—they'll firm up as the rice heats.
3
Cook the hot dogs
- Add 1 tablespoon (15 ml) of the oil to the same wok over medium-high heat.
- When shimmering, add the hot dog slices in a single layer.
- Let them sear without stirring for 1 minute, then toss and cook 1 more minute until edges are lightly browned.
- Transfer to the plate with eggs.
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Ready when: Hot dog edges are golden-brown and caramelized
Tip: Don't stir constantly—let the hot dogs sit to develop color and flavor.
4
Toast the rice
- Add the remaining 1 tablespoon (15 ml) of oil to the wok.
- Pour in all the separated rice and spread it in a single layer.
- Let it sit undisturbed for 1 minute to warm and slightly crisp, then toss constantly for 2 minutes, breaking up any remaining clumps.
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Ready when: Rice is hot throughout and grains are separate and slightly translucent
Tip: Hear a faint crackling sound? That means the rice is toasting. Perfect.
5
Combine and season
- Return the cooked eggs and hot dogs to the wok.
- Pour in the soy sauce and stir everything together for about 30 seconds.
- Add the pickle relish and toss gently but thoroughly until evenly distributed, about 1 minute.
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Ready when: No streaks of soy sauce visible and relish is distributed throughout
Tip: Toss gently—aggressive stirring can break the eggs into small bits.
6
Finish and serve
- Taste and season with white pepper if desired.
- Divide into bowls and scatter scallion slices over the top.
- Serve immediately while hot.
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Tip: Taste the relish first—it's salty, so taste before adding more seasoning.

Good to know

Tips

Leftover rice is essential—warm rice steams instead of frying and ends up mushy. Plan ahead or cook rice the day before.
If your pickle relish is chunky, chop it slightly finer so pieces distribute evenly and don't clump.
For a richer, more savory fried rice, whisk in ½ teaspoon sesame oil at the end, just before serving.
Kids love this—the hot dogs, relish tang, and egg make it feel indulgent while staying budget-friendly. Serve with extra ketchup on the side if you like.

Storage & reheating

Refrigerate in an airtight container for up to 3 days. Reheat in a wok or skillet over medium heat with a splash of water, stirring occasionally, until hot (about 5 minutes). Freezing is not recommended—eggs and relish texture suffer.

Substitutions

hot dogs → cooked sausage, diced ham, or crumbled bacon. Use any cooked, ready-to-eat protein; aim for about 6 oz (180 g) total for the same ratio.
sweet or dill pickle relish → diced pickles (half-sour or dill) plus 1 tablespoon apple cider vinegar. Gives a sharper tang. Mix the vinegar in with soy sauce to avoid over-watering the rice.
cooked white rice, chilled or at room temperature → cooked brown rice or jasmine rice. White rice is most traditional for fried rice, but any cooked grain works if chilled first.
scallions (green onions) → sesame seeds, crispy fried onions, or a handful of fresh cilantro. Any of these add a fresh or crunchy finish; scallions are classic but not essential.