Crispy Chicken Sausage-Scallion Fried Rice

By lbgtdep

serves 4

Ingredients

• 1 pound spicy chicken sausage, free form or out of casing
• 1 large head fennel, small dice
• 3 bunches scallions, sliced, save 1/2 cup green for garnish
• 2 tablespoons minced garlic
• 1 tablespoon minced ginger
• 2 quarts fresh rice (50/50 recipe below)
• 1 tablespoon sambal
• 1 teaspoon tamari
• 4 large eggs scrambled
• 1 teaspoon paprika
• grapeseed oil for cooking
• kosher salt and freshly cracked pepper
• 50/50 rice
• 1 1/2 cups of brown rice
• 1 1/2 cups of white rice

Preparation

Step 1

1. In a large cast iron skillet on high heat, cook sausage, crumble, cook through about 2-3 minutes, strain and set aside leaving fat in pan.
2. To same pan, sauté fennel and scallion whites, season with salt and pepper, cook to soften for 1-2 minutes.
3. Add garlic, ginger, paprika and scrambled egg. Lower heat to medium, cook until lightly colored, 3-5 minutes.
4. Add back rice and chicken, toss to mix thoroughly. Add sambal and tamari. Check for seasoning.
5. Press rice down to compact. Lower heat to low-med, brown bottom of "rice cake". Check color after about 5-8 minutes to ensure it doesn't burn. Total time should be 8-10 minutes.
6. When ready, flip rice cake out on large round platter. Use pie server and slice 4 wedges. Top each a dash of paprika and green scallions.

50/50 rice
1. Rinse brown rice and let soak in fresh cold water to cover for about 1 hour.
2. In the meantime, rinse the white rice by filling a bowl with water and stirring by hand. Drain and repeat until the water in the bowl is clear.
3. Add both the brown and the white rice to a saucepan. Flatten the rice with your palm and without removing it, add water until it touches the highest knuckle of your middle finger.
4. Cover and boil over high heat for 10 minutes.
5. Reduce the heat to medium and simmer for 30 minutes. Turn off the heat and let the rice stand, covered, to plump, 20 minutes. Stir gently and serve.