weeknight fried rice

Ingredients:

2 teaspoon canola oil (divided)

1/3 pound bulk sausage

½ cup sliced mushrooms

¼ cup sliced onion

½ cup broccoli florets, steamed until just tender

½ cup cauliflower florets, steamed until just tender

2 handfuls torn kale

2 cups day-old steamed rice

2 eggs, beaten

½ teaspoon soy sauce

½ teaspoon fish sauce

½ teaspoon rice wine vinegar

¼ teaspoon sriracha sauce

¼ teaspoon toasted sesame oil

2 green onions- white and light green parts, thinly sliced

Directions:

Heat one teaspoon canola oil in a large nonstick pan over medium heat. Break up the sausage and cook until browned and cooked through. Remove the sausage to a bowl with a slotted spoon. 

Add the sliced mushrooms and onion, sauté until almost golden. Add the steamed broccoli and cauliflower florets and continue cooking until the vegetables begin to brown. Add the kale and cook until wilted. Transfer the cooked vegetables to the bowl with the sausage.

Add another teaspoon canola oil to the pan. Add the cooked rice, spreading it so it covers the bottom of the pan. Cook, undisturbed, until the rice gets golden and crisp.

With a wooden spoon create a part down the center of the pan, pushing the rice slightly to the sides. Add the beaten eggs to the center of the pan and cook until almost set. Add the sausage and vegetables and toss until well combined.

Add splashes of soy sauce, fish sauce, rice wine vinegar, and sriracha to taste. Serve with the sliced green ions and a drizzle of toasted sesame oil.

Serves 2