Sausage and Pepper Fried Rice

To download a cookbook style copy of the recipe for Sausage and Pepper Fried Rice, click HERE. 

By now, nearly everyone is familiar with Fried Rice. Although normally served as an Asian dish, fried rice is made in various forms in many countries and cultures. (I have even seen published reports of a Thai version called “American Fried Rice,” in which the rice is combined with – I swear I’m not making this up – hot dogs, fried chicken, and ketchup. Is that really what the rest of the world thinks American food is?)

The popularity of fried rice is easy to understand; it tastes great, is easy to prepare, can be used as either a main dish or a side dish, and is an ideal use for many kinds of leftovers. This week’s recipe – Sausage and Pepper Fried Rice – is a little unusual without overdoing it.

Some Cook’s Notes before we begin:

• Although I’ve prepared this recipe using a skillet, the normal (and usually better) way to prepare fried rice is to use a wok. Many readers may not have a wok, however, and so a skillet became the cookware of choice.

• One of the keys to giving your fried rise the right texture is to use cooked rice at room temperature. The moisture in just-cooked rice will tend to make the rice steam instead of fry.

• To use ingredients most readers will have readily available, I prepared brown rice, and cooked it with chicken broth instead of water for extra flavor.

• The frying oil should be one with a high smoke point. (I used grapeseed oil.)

This recipe makes 2 to 3 main dish portions, or 4 side dish portions

Here are the ingredients you’ll need:

4 cups cooked rice, room temperature; oil for pan-frying; 3 egg substitute eggs; 1 Tbsp water; 3/4 cup chopped green onions; 3/4 cup red bell pepper, very fine diced; 3/4 cup green bell pepper, very fine diced; ¾ cup corn kernels (frozen is ok); 10 ounces turkey sausage meat; 2 Tbsp soy sauce; and carrot ribbons for garnish.

To prepare the scrambled eggs:

Heat a little oil in a large pan over low heat, enough to scramble the eggs. Thoroughly mix the egg substitute eggs and the water, and pour into the pan. Season with salt and pepper.

While the eggs are cooking, chop the green onions, and fine-dice the red bell pepper and green bell pepper.

Cook the eggs until done but not dry, then transfer the eggs to a separate dish and set aside.

To cook the vegetables and sausage:

Remove the sausage meat from the casings.

Scrape the egg pan with a wooden spoon. Add a little more oil, increase the heat to medium-high and put the red bell pepper, green bell pepper, and the sausage meat in. Cook until done. Season to taste. Transfer to s a separate dish and set aside.

To fry the rice and finish the dish:

Add a little more oil to the pan as needed and increase the heat to high. Add the rice and stir fry for a few minutes, adding the soy sauce part way.

Add the eggs and vegetables, mix thoroughly, and heat through.

Remove from the heat and stir in the scallions.

Garnish with carrot ribbons and serve hot.

To download a cookbook style copy of the recipe for Sausage and Pepper Fried Rice, click HERE. 

Serve with pineapple chunks with toothpicks, and a fortune cookie, and you’re all set!

Please visit again next week for another easy to make, delicious to eat recipe! Till then, stay well, keep it about the food, and always remember to 亲吻厨师.