Directions

• Dice your Capital Ham Sausage into ¼” pieces. Brown the meat in a pan over medium heat, and optionally add a teaspoon of olive oil if you want things to get a little crispier.
• Once browned, drizzle in a tablespoon of honey, and toss. Add roughly 1 tbsp of soya sauce, and optionally a teaspoon of sriracha, and toss until well coated. Continue to cook the meat on medium-low heat until the sauce has set onto the meat and is no longer runny.
• Set the sausage aside, and deglaze the pan with a splash of water. Crack one egg into the pan and scramble it into the juices from deglazing the pan. Cook the egg fully until it is no longer runny, and break it up into small pieces.
• Add your leftover rice, peas, and corn to the pan, and toss with the egg. Add the meat to the pan and toss until everything is heated through.
• Garnish with chopped green onion and a light 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.