"Dinners don't have to be a drag, using leftover rice and al fresco's roasted red pepper chicken sausage makes the best weeknight skillet fried rice. It's a one pan meal and comes together in less than 30 mins! Add in any veggies or choice or frozen veggies as well to this meal as well a fried or scrambled egg for extra protein. "
Ingredients
1 package al fresco Roasted Pepper & Asiago Chicken Sausage
2 cups rice of choice cooked and cooled
1/4 cup frozen peas
1/4 cup carrots
1/2 cup chopped onion
2 tbsp. oil
3 tsp. sriracha
3 tsp. soy sauce
2 tsp. hoisin sauce
3 cloves garlic minced or grated
1/2 tsp. salt
1/4 tsp. toasted sesame oil
1/4 tsp. black pepper
1/4 tsp. sugar
1-2 eggs
Directions:
- 1In a pan on med-high heat up 2 tbsp. oil, add the carrots and onions. Let this cook for 2 mins. Next add peas, salt and pepper. Stir continuously and let this cook for 2 mins.
- 2Add the rest of the seasoning and chopped al fresco sausage. After you add all the ingredients, turn off the stove and add the garlic. Add the cooked rice and mix until well incorporated.
- 3Scramble eggs in a separate pan while the veggies and incorporate them into the rice at the end! Garnish with scallions and cilantro if you like.
- 4Serve and Enjoy!
