You can probably tell by now I love to throw together a meal. This fried rice is a new favorite since I recently discovered Asian sriracha sausage from PigFeathers in Hephzibah! The recipe also includes local ingredients from Clyde's Fresh Produce and Haven's Eggs.
3 cups cooked rice
1 cup frozen peas
1/4 cup low sodium soy sauce
2 tbsp Heinz honeyracha sauce (optional)
Salt and pepper, to taste
Cook up your rice. Day-old rice is even better but not required.
While rice is simmering, cook up your sausage in a large skillet or wok. Remove to a plate once fully cooked.
Don't clean your skillet; just add peppers, peas, and onion at medium-high heat.
Once the veggies begin to soften, push to one side of the skillet, crack in 4 eggs and scramble. Salt and pepper the eggs to taste.
Add your cooked sticky rice to the skillet, stirring everything together well.
Add soy sauce and honeyracha sauces.
Add the sausage back to the skillet and simmer fried rice for a few minutes before serving. Enjoy!