Pineapple Sausage Fried Rice Food

PEI WEI ASIAN DINER CHIANG MAI SAUSAGE W/PINEAPPLE FRIED RICE

Steps:

• Grind pork and pork fat through 3/8 inch grinder die. Add all ingredients and mix well. Stuff into pork casing to make sausage links or form into patties. Grill sausage links on grill until 165 degrees internal temperature or sauté patties in non-stick pan. At this point, sausage can be cooled down and frozen until needed.
• Heat wok until wisp of smoke appears. Add 2 Tbl of soybean oil & stir fry egg until scrambled. Add onions, cashews, red bell peppers & stir fry for 30 seconds. Add rice and cook while constantly stirring in wok to heat up rice.
• Add Oyster sauce and soy sauce, stir fry to incorporate sauce for 30 seconds. Add chile sauce, lime juice, and rice wine vinegar & stir fry for 30 seconds. Add Thai Basil, pineapple, and cilantro. Stir fry until all ingredients are hot.
• Divide fried rice into 4 bowls. Slice sausage links (or divide up patties) & serve over the fried rice. Garnish with a fresh lime wedge and a cilantro sprig.

PINEAPPLE FRIED RICE

Steps:

• Cut onion into slices then chop into small squares. Fry on small saucepan in 1 tablespoon butter for 15 minutes on low heat until onions turn light brown, stirring occasionally to avoid burning.
• Add brown sugar and dash of pepper and dried oregano (if you have it), and let sit for another 5 minutes before turning off heat.
• In a wok or large skillet, add 1 tablespoon oil until it lightly smokes before adding the eggs and chopped green onions. Scramble the eggs.
• Add pineapple, oyster sauce, garlic powder (I didn't have any fresh garlic on hand). Add diced chicken (or pretty much any meat of your choice) and stir evenly.
• Add rice, sugar, soy sauce (I use the Maggi Seasoning brand that comes in a square bottle - much cheaper at Asian markets, as opposed to buying it at American chains e.g. Vons or Ralphs, where they jack the price up almost double).
• Now add in the caramelized onions you've prepared in the separate saucepan and mix it thoroughly into your rice and squeeze the lime, then mix.
• Add celery (I tend to add it toward the end to keep its crispness)
• Add white pepper and salt to taste. I didn't add much salt because I figured the soy sauce and oyster sauce would be enough. Enjoy!

SAUSAGE AND PINEAPPLE DELIGHT OVER RICE

Steps:

• 1. Heat oil in large skillet.
• 2. Combine sausage, onion, green pepper and celery in the large skillet.
• 3. Cook until veggies are tender crisp.
• 4. Add tomatoes, broth and seasonings.
• 5. Cover and simmer for 5 minutes.
• 6. Blend cornstarch with pineapple juice.
• 7. Pour into meat and veggie mixture.
• 8. Cook, stirring until thickened. About 2 minutes.
• 9. Serve over rice.

THAI PINEAPPLE FRIED WITH SMOKED SAUSAGE

Steps:

• 1. I am using a non-stick wok; so less oil for frying will be required. You need to make sure your wok is very hot.
• 2. Add 1 tablespoon of olive oil and sesame oil to hot wok.
• 3. Add part of the garlic and chili peppers to flavor hot oil to fry eggs. Fry eggs, once done remove and set aside to add back later.
• 4. Add the balance of olive and sesame oil, then add smoked sausage and stir fry until golden brown.
• 5. Then add part of the scallions and cilantro (hold some back for garnish),minced ginger, chili peppers, and garlic. Then add jasmine rice ( fluff rice with a folk before adding), in addition make sure your rice is warm or room temperature. Cold rice will cool your pan down. Stir rice to keep the grains loose, then add back fried eggs and blend well.
• 6. Add balance of ginger and peppers, then lime juice, lemon zest, fish sauce, and soy sauce, once the rice is well coated with all those wonderful Thai flavors, add pineapple chunks and blend well. If you want a little more spice you can red pepper flakes.
• 7. Place fried rice in serving dish and garnish with scallions, cilantro, red and green chili peppers. Served rice with the traditional Thai sides, cucumbers, lime or lemon slices and bean sprouts.

PINEAPPLE & SAUSAGE FRIED RICE

Steps:

• Use a small sharp knife to cut around the edge of each pineapple half, then scoop the pineapple flesh from the halves. Discard the core and chop the fruit into small pieces. You will have about 1 1/2 cups fruit. Set aside and place pineapple halves on a plate or platter.
• In a small bowl, whisk to combine the soy sauce, hoisin sauce, rice wine vinegar and sesame oil; set aside.
• Heat 1 tablespoon oil in a large nonstick skillet over medium high heat. Add the peas, carrots and red bell pepper and cook until softened, about 3-5 minutes. Stir in the garlic, ginger and scallion whites and cook 1 more minute, then transfer to a medium bowl with a slotted spoon.
• Place skillet back over medium high heat, add 1 tablespoon oil and saute the sliced sausage until slightly browned, about 4-5 minutes. Transfer to the bowl with the vegetables with a slotted spoon.
• Return the skillet to medium high heat, add the rice and flatten in an even layer. Cook undisturbed to allow the bottom to crisp slightly, about 3-5 minutes. Stir in the cooked sausage and vegetables, 3/4 cup chopped pineapple and season with salt and pepper. Cook 1-2 minutes then stir in the sauce to combine.
• Push the rice to the sides and make a well in the center. Add about 1/2 tablespoon oil to the well and pour in the eggs. Scramble the eggs then stir to combine with ingredients in the pan.
• Spoon rice mixture into Pineapple halves and garnish with remaining chopped pineapple and sliced scallion greens.