Ingredients
- 2 tablespoon canola oil
- 5 1/2 pound chicken sausage meat, preferably italian
- 1 pound english cucumber, very thinly sliced
- 1 teaspoon toasted sesame oil
- 5 clove garlic, sliced as thin as possible
- 1 tablespoon minced ginger
- 1 bunch scallions, white and green parts, thinly sliced, 2 tablespoons of the greens reserved for garnish
- 1 tablespoon sambal
- 1/2 tablespoon pineapple, peeled, cored and diced
- 1 tablespoon large red bell pepper, diced
- 6 cup 50-50 white and brown rice, cooked and cooled
- 1 tablespoon wheat-free tamari
Preparation
Baking Directions:
Heat a wok over high heat.
Add 1 tablespoon of the canola oil and swirl to coat the pan.
When the oil is hot, add the sausage and sauté, breaking up the meat, until cooked through, 6 to 8 minutes.
Transfer to a plate.
Heat the wok over high heat.
Add the remaining 1 tablespoon canola oil and swirl to coat the pan.
When the oil is hot, add the garlic, ginger, scallions and sambal and sauté, stirring, until fragrant, 30 seconds.
Add the pineapple and bell pepper and sauté until the rawness is cooked out, about 1 minute.
Add the rice and tamari, season with pepper, and heat through, stirring, for 1 minute.
Return the sausage to the pan and heat through, stirring occasionally.
Taste to adjust the seasoning with salt and pepper, if necessary.
In a medium bowl, combine the cucumber, lemon juice and zest, and sesame oil.
Season with salt and black pepper and set aside.
Transfer the rice to a large serving bowl.
Top with the cucumber mixture, garnish with the scallion greens, and serve.
