KIELBASA FRIED RICE
Steps:
- Steam rice.
- Slice kielbasa into coins 1/4" thick.
- Thinly slice scallions on bias, so cross-section is a little bit wider than it would be if you sliced them directly across the trunk.
- Thinly slice garlic.
- Toast sesame seeds (if necessary).
- Heat a couple glugs of neutral oil in a large nonstick skillet over medium-high heat.
- Dump kielbasa in pan and let cook, undisturbed, for about 3 minutes, until the underside takes on a deep brown color.
- Add sliced scallions and garlic to pan and stir so that most of the kielbasa flips to the other side. Sprinkle with kosher salt and continue to cook for another couple minutes, until scallions begin to soften.
- Dump steamed rice into skillet with one more glug of neutral oil.
- Immediately add a couple pinches of salt, a splash of soy sauce, and a couple pinches of white sugar.
- Stir contents of pan so the scallions, garlic and kielbasa are evenly distributed.
- Whisk 3 eggs and pinch of salt in a small bowl.
- Push contents of the skillet to either side so that a strip of exposed pan runs down the middle. There shouldn't be any rice in this section.
- Egg river! Pour the whisked eggs into the exposed section of the skillet. Let the eggs sit undisturbed for 1-2 minutes, then give them a quick scramble, scraping along the bottom of the skillet. Once the eggs have cooked through, give the whole skillet a stir, distributing the eggs evenly through the rice.
- Throw big scoop of mixture into a shallow bowl. Top with toasted sesame seeds and a squeeze of lime juice.
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