Pineapple Chicken Sausage Fried Rice comes together in a snap. Add whatever extra veggies you might have to make a complete meal.
No doubt you noticed I took a bit of a break for the holidays/end of the year. This past year wasn’t nearly as bad in the past as far as SAD episodes or homesickness or dare I say, The Season Which Shall Not Be Named. I know I mentioned this before, but I really think it was due to where I was at employment-wise this time last year.
I’m still in semi-disbelief about what happened with the US election, and still fearful of what’s yet to come, so I opted to just take a break from blogging, the social media aspect (for the most part), and just focused on trying to relax and spend time with my family. I thought too about the blog, and whether or not I wanted to keep it up.
I had a moment of self-doubt and wallowed in self-pity after reading an article online, and was having one of those days where I was feeling emotionally low anyway. That’s when I decided to just forget the blog for a little while, and come back to it once the new year rolled around.
And I decided (obviously) that I do want to keep at it, since I’m back with a new recipe. Ever since I got a rice cooker, I’ve been making extra rice to have on hand, because I know it’s one of the few sides the bambino will eat without much hesitation. And one of my go-to meals has become fried rice. It’s great because it can be a clean-out-the-fridge type meal. It’s also never the same twice, since I throw in whatever’s available. I usually use some form of chicken sausage–This time a pineapple-bacon variety I picked up on a whim.