One of the first things I learned how to make in college (beyond my microwaved grilled cheese) was fried rice. Though I’ve grown beyond a simple soy sauced stir fry with rice, I still find it a comforting, quick and cheap way to feed a crowd.
In this recipe, an abundance of fresh cilantro and scallions cut through the greasy pork to create a lovely balance of savory, indulgent and herbaceous-ness. It’s shockingly simple, but full of flavor. Bonus that everything, besides the sausage, cilantro and scallions, comes from your pantry! Sausage has become a staple for us the past month because it lasts much longer than a plain cut of meat and can even be frozen with little change to quality or texture.
Roy adapted this recipe from the latest Odd Duck Almanac, so he’ll be leading the live stream on Tuesday, April 28th! Bring your sweet tooth because I’ll also be making some lemon bars. See you Tuesday around 7pm CST.
Ingredients for the Sausage Fried Rice:
- 16 oz (1 tube) Hot Breakfast Sausage (preferably Jimmy Dean)
- 1 cup dry brown rice (plus water to cook)
- 1 bunch cilantro, chopped
- 4 green onions, thinly sliced
For the Nước chấm sauce:
- 1/4 c fish sauce
- 1/4 c rice vinegar
- 2 TB white sugar
- 2-3 green chiles, diced
- 1 green onion, thinly sliced
- ~ 1 tsp cilantro stems, finely chopped
How to make the Sausage Fried Rice:
- Make the nước chấm sauce. Combine all sauce ingredients and stir until the sugar is dissolved. Set aside. Prepare up to 3 days in advance.
- Prepare the rice according to package instructions. (Prepare this up to a day in advance.)
- Cook sausage, breaking apart into small pieces, until it starts to crisp.
- Add the rice to the sausage, frying for 10-15 minutes until the rice starts to caramelize and the fat is mostly absorbed.
- Portion the sausage and rice into bowls.
- Top with nước chấm to taste (start with about a tablespoon) and mix. Garnish with green onions and cilantro.
Whiskey and Ginger 