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.
It was perfect for this dish. Sweet from the pineapple, but salty from the bacon.
- 3 Tbsp. cooking oil (extra-light olive oil, canola oil, peanut oil), divided
- 4 large eggs
- 1/4 tsp. sesame oil
- salt & pepper
- 1 12-oz. package chicken sausage, cut into 1/2-inch slices
- 3 C cooked brown rice
- 1 clove garlic, finely minced
- 1 tsp. onion powder
- 1 Tbsp. soy sauce
- 1 20-oz. can small pineapple pieces, drained
Heat one Tbsp. oil in a large skillet over medium heat. In a small bowl, beat the eggs with the sesame oil, and salt and pepper. Pour into the preheated skillet, and cook until eggs are no longer liquid. Remove from the skillet, and cut into 1/4-inch sized pieces.
Heat another Tbsp. of oil in the skillet, and cook the chicken sausage until browned. Remove and set aside.
Heat the final Tbsp. of oil in the skillet. Add the cooked rice, garlic, onion powder, and soy sauce. Toss the rice so it is coated with the oil and soy sauce, and cook 3-4 minutes.
Add in the pineapple, chicken sausage, and egg, tossing with the rice to combine. Cook until heated through, another 3-4 minutes. Serve immediately.