One thing you can almost always find in my fridge is Aidells Chicken Apple Sausage. I discovered it when I did the Whole30 and have been in love ever since. It’s hard to find sausage without sugar in it, which is a problem when you’re trying to avoid sugar.
I love cooking up this sausage to throw in my salads for lunches, or just grilling it for dinner and serving it with a side of vegetables. I use it in soups and in breakfast scrambles with eggs and sweet potatoes.
When I started the 21 Day Fix in December I was online searching for recipes and I came across a few different versions of fried rice. I decided that I wanted to make my own version using my favorite chicken apple sausage, and that’s how this recipe was born.
We make this several times a month and it’s a favorite! I love it because it’s easy to throw together and I almost always have all the ingredients on hand. Plus, it’s great for leftovers.
Chicken Sausage Fried Rice
1 1/2 cups brown rice and 3 cups water, or 5 cups cooked rice
1 teas. sesame oil
2 teas. coconut oil
1 onion, diced
2 cloves garlic, minced
1 package Aidells Chicken Apple Sausage, diced
Mixed Veggies (I used Organic Foursome from Trader Joes, but any 16 oz. frozen blend is good)
Tamari or soy sauce (to taste)
Start by cooking the rice following the instructions on the package. I used 1 1/2 cups dry rice and 3 cups water. If you have leftover rice or day old rice, it’s even better because it’s a bit drier.
Whisk the eggs, and scramble them, then remove from pan.
Heat the oils in a large pan or wok over medium heat. Add the chopped onion and garlic and cook until translucent.
Add the diced chicken sausage. Cook until browned and heated through.
Add the veggies and cook until heated through.
Now, add in the brown rice and scrambled eggs and combine thoroughly.
Season with Tamari or soy sauce.
21 day fix: I count a serving (1 cup) of this as 1 yellow, 1 red, 0.5 green and a teaspoon.