Ingredients:

  • 12 oz smoked turkey or beef sausage, sliced into 1/4-inch rounds
  • 3 cups cooked jasmine rice, chilled overnight
  • 2 large eggs, lightly beaten
  • 1 cup frozen peas and carrots, thawed
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp avocado oil
  • 2 tbsp low-sodium soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp ground ginger
  • 1/4 tsp white pepper
  • 2 stalks green onions, thinly sliced

Instructions:

  1. Heat 1 tsp of avocado oil over medium-high heat in a cast iron skillet or wok. Add the sliced smoked sausage in a single layer and sear without stirring for 2–3 minutes until the edges are mahogany-colored and crisp. Remove the sausage from the pan and set aside, leaving the rendered fats in the skillet.
  2. Add the remaining oil to the pan if needed. Toss in the diced onions and sauté for 3 minutes until translucent. Stir in the minced garlic and ground ginger, cooking for 30 seconds until fragrant. Add the thawed peas and carrots, stirring for 2 minutes until warmed through.
  3. Increase heat to high. Add the chilled rice to the pan, breaking up any clumps with a spatula. Stir-fry for 3–5 minutes, pressing the rice against the pan to allow it to toast.
  4. Create a small well in the center of the rice, pour in the beaten eggs, and scramble quickly until set.
  5. Return the seared sausage to the pan. Stir in the soy sauce, sesame oil, and white pepper, tossing until evenly coated. Garnish with sliced green onions before serving.