A couple notes: When I say Chinese sausage, I'm talking something like this. Make sure you get fresh, not dried! Our local supermarket serves a pretty ethnically diverse group, so we can pick these up there, but you might have to go to an actual butcher or meat market. It's worth it! These are packed with flavor and a little can go a long way if you're using tofu or meat that doesn't have a strong flavor to start. We probably could have gotten away with one link, but this is what happens when you cook while starving.
We didn't have enough leftover to be a standalone meal again. So, I made some teriyaki sauce, cooked chicken in it, and served it with a side of sautéed, previously frozen veggies, and the rice. Yay for making dinner without a grocery store trip every time!
Mmmm.
- 2 cups long grain basmati rice, cooked and chilled
- 2 Chinese sausages, roughly chopped
- 1 cup pork tenderloin, cut into 1/2" pieces
- 3 tablespoons butter
- 2 eggs, well beaten
- 3/4 cup onion, diced
- 1 tablespoon minced garlic
- 1 cup frozen peas & carrots
- 3-5 tablespoons soy sauce, depending on taste
- 1/3 cup water
1) In a hot wok, (or large skillet) cook the chinese sausage til done. Remove, set aside.
2) In same pan, cook pork til done. Put with sausage. Give it a quick wipe with a paper towel if it's really greasy in there.
3) Melt butter in the wok and then dump in the eggs. Let them sit and cook almost like an omelette, until mostly set. Now chop them up in the pan with a wooden spatula.
4) Add in onion and garlic and cook til the onion is soft, stirring to keep it and the egg from burning.
5) Add peas and carrots and heat through. Add meat back in.
6) Turn heat to high or medium high. Add rice, water, and soy sauce. Cook til heated through.
