“Savor the Fusion: Portuguese Sausage Fried Rice for a Flavorful Meal”

Ingredients:

1 cup jasmine rice

2 cups chicken stock

One small tomato that has been roasted

Canola Oil 1/4 Cup

3 pounds Linguica sausage, cut into pieces

Two cloves of garlic, diced

One rib of celery, diced

Half sweet white onion chopped

2 Tbsp Portuguese Allspice (recipe below)

two large eggs mashed into the bowl

Two scallions thinly diced

Method:

I love cooking my rice with the benefit of an oven. It’s quick and easy to cook flawlessly every time. Preheat the oven to 400degF/200degC. Put the rice onion, chicken broth (hot), roasted tomato, and Portuguese allspice in a rectangular dish. Cover the dish with plastic wrap, then foil and bake for 30 minutes. The rice should cool entirely before you fry it.

Use any rice in your refrigerator for this recipe and leave out step 1.

The oil should be heated to half its volume in a 12-inch cast iron skillet at medium-high. Add the sausage and cook until it is crispy, for about 5 minutes. Utilizing a slotted spoon, remove all of the Linguica, then add the rest of the oil and celery, garlic, and onions. Add salt and pepper, and cook until the vegetables are tender, 5 to 7 minutes. Then, add the rice.

Cook the rice and veggies gently until a crust develops in the middle of the pot. This should take about 5 minutes. Then, add the Linguica to the pan. The rice should be folded gently over itself, incorporating the Linguica, and then two fresh eggs should be added on top.

Please return it to the oven and cook until the whites have set, but the yolks are still running for about 3 minutes. Sprinkle with sliced scallions.

Portuguese Allspice

Ingredients:

5 tbsp sweet paprika

One teaspoon of fresh ground black pepper

1 tsp powdered chile

One teaspoon of ground cumin

One teaspoon ground cinnamon

One teaspoon of freshly grated Nutmeg

One teaspoon of ground allspice

1/2 teaspoon dried oregano

1/4 tsp ground ginger

1/8 teaspoon ground clove

One bay leaf crushed using the benefit of a pestle and mortar

1 tsp dried lemon zest ( 1/2 lemon)

1 tsp orange zest ( 1/3 orange)

Method:

Mix all of the spices and dried herbs in a medium bowl. Zest the orange and lemon in the spices, mix, and combine. Store the mix in the refrigerator for up to a week.