Clarkson Family Recipe Book

Ingredients:
4 Aidells Pineapple & Bacon Chicken Sausages (1 package)
3 cups cooked rice
6 tablespoons Mr. Yoshida’s Teriyaki sauce, divided
1 tablespoon sesame oil
2 tablespoons butter
3 eggs
1/2 cup frozen peas
1/2 cup frozen corn

Method:
Slice the chicken sausages length-wise and then into half-rounds. Cook the sausages with 2 tablespoons of the teriyaki sauce in a high-sided skillet until heated through and starting to crisp.

Remove the sausages from the skillet and add the butter. Once melted, add the rice and then the remaining teriyaki sauce and the sesame oil. Fry the rice until you’ve reached your desired crispiness.

Create a space in the skillet and add the eggs, scrambled. Let them cook for a few minutes until soft set, then mix them with the rice, and then add back in the sausages.

Add in the frozen peas and corn and stir. Cover for a few minutes until the veggies are defrosted. Serve hot and enjoy!

Notes:
We will sometimes substitute a can of Spam instead of sausages – we cube it up and cook it the same way in the teriyaki sauce. You could also use any other meat you like.