Red Curry Sausage Fried Rice

“Our Red Curry Loose Sausage is jam packed full of Southeast Asian amazingness. It can be utilized in a multitude of ways, but for our money, fried rice is the perfect vehicle to take you to flavor town. PRO TIP: Cook your rice a day ahead of time, spread it out on a tray and leave it uncovered in the fridge overnight. The dryer the rice is, the better it will be for frying!” - Chef Travis

INGREDIENTS 

4 cups Cooked White Rice
1.5 lbs Red Curry Sausage
2 Tablespoons Sesame Oil
1 Red Bell Pepper, Deseeded and Diced
1 cup Sugar Snap Peas, Sliced Thinly
1 cup Yellow Onion, Diced
2 Tablespoons Garlic, Chopped
4 Tablespoons Rice Wine Vinegar
2 Tablespoons Mirin
4 Tablespoons Soy Sauce
3 Eggs, Scrambled
½ cup Basil, Chopped

INSTRUCTIONS

Find the largest saute pan or wok you have and place it on high heat. Add the sesame oil and wait for it to get sufficiently hot. Carefully add the sausage and stir it around while it cooks. Once it is fully cooked and chopped up, remove the meat from the pan while leaving the fat in the pan. Place the Bell Pepper, Snap Peas, Onions, and Garlic to the pan and saute them until caramelized and soft. Place your cooked rice into the pan and using a spatula, break it up into small bits so there are no large clumps. Allow the bottom to begin to crisp up while stirring occasionally. It is called fried rice after all, so make sure that it’s getting crispy (without burning)! Once the rice is relatively crispy, add the sausage back in and mix well, followed by the mirin, rice wine vinegar and soy sauce. Stir the pan while these liquids simmer out into the rice. Once the liquid is cooked out, add in your scrambled eggs and mix well. Finish with some fresh chopped basil and some toasted white sesame seeds for garnish.