Thai Basil Fried Rice with Sausage
I love fried rice! Having said that, because I need to watch what I eat, I have come up with my own healthier version and added a chicken sausage to make it extra special. And because the mere mention of the word “fried” immediately conjures up fattening and not good for you, I have also come up with a few tricks to enhance the flavor of the dish without the oils.
This recipe calls for a long list of vegetables. However, you can feel free to shorten the list if you desire. Keep in mind too that this is a great way to load up on the vegetables for kids, who by the way, absolutely love this dish. This recipe is also very easy to make, is economical and packed with good nutrition.
If you choose, you can use one of my favorites; black rice rather than the brown rice listed in the recipe. Black rice does require an extra step, as you will have to soak before preparing. Simply follow the directions on the package. You can purchase black rice at any specialty food store or some of your higher-end supermarkets. I especially like black rice for the extra flavor and it packs a big punch when it comes to nutrition. Whether black, white or brown healthy fried rice is a nice addition to your list of recipes for healthier living.
Now, how good is that...
Ingredients
- 1 ½ cups brown rice
- 3 cups chicken or vegetable stock
- Small bunch Thai Basil (available at Asian markets)
- 4-5 cloves garlic
- 1 medium yellow onion, chopped
- 2 scallions, chopped
- 2 carrots, chopped
- 2 zucchini squash, chopped
- 1 yellow squash, chopped
- 1 cup baby spinach chopped
- 6 stalks asparagus, chopped
- 3 Apple-Chicken sausage, sliced
- Soy sauce
- Fresh ground black pepper
- 2 eggs, slightly beaten
Technique
Add rice to a large pot along with stock and cover with a lid. Bring to a slow boil; reduce heat and simmer until completely done. Remove rice from pot and spread onto a cookie sheet and allow to cool completely. Cover rice with foil or plastic wrap and place in refrigerator, preferable overnight to chill.
Prepare all vegetables, by washing and chopping. In a large hot wok or heavy sauté pan, add enough Canola oil, about 4 tablespoons to pan. Begin stir-fry with onions and cook until tender, tossing very fast to prevent steaming of vegetables. Add scallions and sauté about a minute. Follow up with remaining vegetables, ending with garlic. Saute in between each addition of vegetable until just tender. If necessary, add an additional tablespoon of oil to prevent sticking. Remove vegetables from pan, temporarily placing on a cookie sheet. Lower heat to medium. Lightly coat pan or wok and brown sausage. Remove sausage. Raise heat and add 1 teaspoon sesame oil to pan. Add rice and sauté until completely coated with oil and very hot. Add vegetables in thirds and sauté between each addition to completely dry out any liquid from vegetable and rice mixture. Add chopped basil and sauté. Add black pepper, granulated garlic and 2 tablespoons Soy sauce to mixture. Continue to toss mixing thoroughly.
Scramble 2 eggs in lightly coated skillet until just set. Chop and toss into rice mixture. Add chicken sausage to mixture.
Serve.
Note* — As an added health benefit, inquire about the brand of chicken sausage that is all-natural and free of nitrates. Costco, Whole Foods and Wegman’s are excellent resources.
