toasted sesame seeds, sliced green onions, chopped cilantro to garnishoptional
Instructions
Heat wok or large skillet over medium-high heat. Add one tablespoon of oil and swirl around the bottom of the pan. Once hot, add the sausage and cook just until browned and no longer pink.
Push the sausage up the sides of the pan and pour the remaining oil into the center. Add the green onions and garlic, cook for one minute until they become fragrant.
Pour the beaten eggs into the center and stir around until they are “soft set”. Stir the sausage and eggs together in the pan. Add the peas and carrots, toss to combine.
Stir in the rice and soy sauce and toss to combine. Cook while tossing until heated through.
Serve immediately garnished with additional green onions and toasted sesame seeds.
Notes
Chop the sausage with wood turners as it cooks to break it apart.
Five slices of thick-cut bacon, cut into 1-inch pieces can be used in place of the sausage.
Store leftovers in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat in the microwave or on the stove before serving.
A medium to long-grain rice is best in this recipe. You want a rice that remains firm when cooked and does not clump together. By cooking the rice the day before, it gives the rice time to firm up and remain separated.
Simmer 1-cup of rice in 1.75-cups of water, covered (after it comes to a boil) for 25 minutes.