Shrimp & Sausage Fried Rice

Making a big batch of fried rice is one of my favorite things to do with leftovers or when I need to use the produce or meat in my refrigerator. It is a great way to use up those leftover scraps and wilted veggies that you don’t know what to do with.

Ingredients:

• 1 cup of cooked rice

• 2 tbsp of soy sauce

• 1 tbsp of Chili Garlic (Huy Fong) sauce (Sriracha or any other hot sauce works)

• 2 tbsp of sesame oil

• 1 tbsp of cooking oil (vegetable oil)

• 1 pinch of Chinese Five Spice

• 1 small carrots; diced

• 1 1/2 cups of cabbage; cubed or shredded

• 1 small yellow or white onion; diced

• 3 spring onions; sliced

• 1 cup of sausage; cut in half circles (I used kielbasa, because that is what I had)

• 1 cup of spring; either fresh or frozen and thawed

• 2 eggs

Note: You can sub any of these items (especially the veggies and protein) for anything you have at home. You could use chicken, tofu, leftover roast veggies, any frozen veggies, etc. Just cook them accordingly. You can also eyeball all the ingredients to adjust for how many servings you want.

In a high-sided pan or wok, heat up your vegetable oil and cook your carrots and onions until the onions are translucent. Remove the onions from the pan and set aside.

Cook your shrimp and sausage, moving them off the pan once they are cooked.

Add your rice and cabbage to the pan with the sesame oil. Cook for about 4 minutes, or until the cabbage becomes soft. Add back in your sausage, onions, carrots and shrimp. Mix well.

Pour in the soy sauce, garlic chili sauce and Chinese Five Spice. Fry that all off for about 3-5 minutes.

Create a hole in the middle of the rice mixture and crack your eggs into the hole. Scramble the eggs in that hole. Once the eggs are cooked, mix the contents of the pan together. Add in your spring onions and serve immediately.

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