Summer Sausage Rice Bowl
This Summer Sausage Rice Bowl recipe is a quick and easy meal made with Capital Summer Sausage, broccoli, and leftover cooked rice. With a sweet and spicy sauce made with honey, sriracha, soy sauce, and Dijon mustard, this dish is full of flavor and perfect for a quick weeknight dinner.
Course: MainCuisine: Western, AsianDifficulty: Medium
Servings
4
servingsPrep time
5
minutesCooking time
10
minutesTotal time
15
minutes
Cook Mode
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Ingredients
250 g Capital Summer Sausage
2 cups Broccoli Florets
3 cups Leftover Cooked Rice
2 tbsp Olive Oil
3 tbsp Honey
2 tbsp Sriracha
1 tbsp Soy Sauce
1 tbsp Dijon Mustard
1/4 cup Green Onion
Directions
- Dice the Capital Summer Sausage into bite-sized pieces.
- Cut the broccoli florets into smaller, even-sized pieces, ensuring each floret has a flat edge for searing.
- Chop the green onions and set aside for garnish.
- Preheat a skillet to medium-high, and toss your broccoli in 2 tbsp of olive oil. Add the broccoli florets to the skillet with the flat edges facing down and sear for 2-3 minutes, or until they develop a golden-brown color.
- In the same skillet, add the diced Capital Summer Sausage. Cook for 5 minutes, stirring occasionally, until the sausage is browned and slightly crispy.
- Drizzle the honey directly over the broccoli and sausage, followed by the sriracha, soy sauce, and Dijon mustard. Stir well to combine and coat the sausage and broccoli evenly, cooking for another 2 minutes.
- Remove from heat and serve immediately over rice, garnishing with chopped green onions.
Recipe Video
Notes
- Note: Make sure to have leftover cooked rice prepared ahead of time. If you don't have any, cook the rice according to the package instructions and let it cool.
