Directions

• In a pan over medium heat, brown the diced Capital Ham Sausage until crispy. If needed, add a teaspoon of olive oil to aid in crisping.
• Once browned, drizzle with honey and add Soya Sauce and optional Sriracha Sauce. Continue to cook until the sauce has caramelized onto the meat.
• Remove the sausage from the pan and set aside. Deglaze the pan with a splash of water.
• Crack the Large Egg into the pan and scramble it, incorporating the pan juices until fully cooked and broken into small pieces.
• Add the Leftover Rice, Frozen Peas, and Frozen Corn to the pan with the scrambled egg. Stir to combine and heat through.
• Return the sausage to the pan, mixing it with the rice mixture until everything is evenly heated.
• Garnish with chopped Green Onions and a drizzle of Sesame Oil.
• RICE COOKING METHOD
• Find yourself a high-quality Thai Jasmine rice and rinse thoroughly in cold water until it’s no longer cloudy and runs clear. Do this by filling a bowl or pot with your measured rice and water, agitating with your hands until the water becomes cloudy, then straining and repeating the process 3-5 times.
• For every 1 cup of rice, use 1.5 cups of liquid. We recommend using chicken broth instead of water, and optionally a tablespoon of sriracha sauce. Combine the measured rice and liquid in a pan, and give it a light stir. Bring it to a light boil, then cover it and turn the heat as low as it goes. Leave the pot covered until the rice has fully soaked in all of the broth. For 2 cups of rice, this takes about 12-15 minutes. Once cooked, remove the lid and fluff the rice with a fork.
• For the best texture for your fried rice, you’ll want to store this in the fridge for a night or two. For best results, lay the rice out on a baking sheet in a thin layer and refrigerate uncovered.