I made this dish with my students last week and they thought this was fantastic. Not only because it was simple and could be made in a jiffy with leftover rice, but because it made use of their favorite sausage that is pre-cooked. I hope you like it!
Sausage with Rice and Eggs
12 large-ish chicken sausages, I like Aidell’s brand from Costco or many other supermarkets
7 cups cooked brown rice
5 eggs, beaten
1 1/2 large onions
1 tsp smoked paprika
1/2 tsp kosher sea salt
4 tsp avocado oil or other neutral tasting oil
1 tsp butter
Chop the onions and set aside.
Chop the sausages and set aside
Beat the eggs in a small bowl and set aside.
In a large frying pan, heat up 3 tsp of the oil.
When oil is hot, add in the chopped onions and salute for about 10 minutes over low to medium heat or until they become translucent.
Stir in the brown rice, paprika, and salt until fully combined.
Turn off the flame and set up another frying over medium heat.
When the pan is hot, add in 1 tsp of oil, ket it heat up and then cook the chopped sausages.
When the sausages are heated through, add them into the rice mixture.
In the same pan as the sausages, heat up the butter and add the beaten eggs.
Once eggs are scrambled, add to the rice mixture, stir until fully combined and serve hot.