Thursday, November 14, 2019

Skillet Fried Rice and Italian Sausage recipe from #Essie Lang, author

It was a check-the-fridge and see what's for dinner kind of night, fresh snow on the ground, bone-chilling temperatures, so no real desire to go out and stock up on ingredients. Fortunately, I had recently read in another one of my online digests about a fried rice, sausage and dish made in one skillet. And, even more fortunately, I had what I needed for my version.

I pulled out the Basmati rice, unwrapped the frozen Hot Italian sausage, rescued the one lone mushroom from my fridge, and found packages of fresh cilantro and dill, along with cloves of garlic. This would do just fine, especially when I also had some eggs.

I didn't spice this up too much because of the sausage but that would be something to consider if using a milder one. Also, I remembered it called for Soy sauce but I used my trusty Tamari (gluten-free) and also threw in some saffron that really needed to be used up.

Broccoli would have made a nice, green side dish but I decided instead to dish out the meal on a large Boston lettuce leaf.

And there you have it, a quick and easy, tasty full meal that's made in one skillet, with lots of opportunities to jazz it up depending on what sauces or spices you would choose.


What I used:

White rice, cooked according to package instructions
1 Hot Italian sausage
1 mushroom
1 clove garlic
1 shallot
sprigs of fresh cilantro
fresh dill
pinch of light brown sugar
pink of salt
olive oil for cooking
dash of Tamari sauce
3 eggs, beaten





What to do:

1. Prepare rice according to package instructions. When ready, add chopped cilantro, dill and saffron.

2. Slice sausage into 1/4 inch rounds and saute in hot olive oil, leaving for 3-4 minutes. Add diced mushroom, sliced shallot, and sliced garlic. Stir and continue to saute for another 3 minutes.

3. Divide mixture in two and push to each side of skillet, leaving a clear pathway in center of skillet. Pour the eggs into that space and let sit around 2 minutes. (I decided to cover the pan to help it along). After that, gently swirl the eggs until you've scrambled them all, then mix into the rice and sausage.





4. Serve and enjoy.





I'm happy to announce that book #2, DEATH ON THE PAGE, will be released in March, 2020


Book #2, DEATH ON THE PAGE
coming March, 2020



  The first in the Castle Bookshop Mysteries is available in hardcover, e-book, and audio!
TROUBLE ON THE BOOKS

 
  Dine out with the DINNER CLUB MYSTERIES

Here's a taste of the reviews for Marinating in Murder, #3:     

Wiken’s third entry to the Dinner Club series is a clever twist on the classic whodunit… The book will have you guessing until the very end…. All in all, an intriguing read by Wiken.” – RT Reviews

"Foodies will love this book and this series. Great recipes are included as well....A fun romp of intrigue filled with foodie fun." -- Open Book Society


Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

             
Visit Linda at www.lindakwiken.com
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4 comments:

  1. In this world of constant competition, it is difficult to survive as a self-pub author. Every detail matters and getting reviews is a big part of my marketing strategy. I ordered a few reviews from https://usabookreviewers.com/christmas-gift to get more visibility and sales this Christmas season..

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  2. This sounds quite tasty.
    How much saffron did you use? Why did you add it towards the end rather than in with the rice while it cooked?

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    Replies
    1. Hi Libby - I used about 1/4 tsp but didn't add it while the rice was cooking because I was undecided at that point if I would use it or not. :) I was concerned it was past it's best before date but then thought, why not?

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