4 cups cooked short grain rice (preferably day-old)
2 cups shredded cabbage
2 cups cubed fresh pineapple
3/4 cup snow peas
5 dried shiitake mushrooms, rehydrated and sliced thinly
3 cloves garlic, minced
3 Thai bird chiles
2 Chinese sausages (lap cheong)
2 inch knob ginger, grated
1 small onion, chopped
3 tablespoons soy sauce
1 tablespoon canola oil
1 tablespoon Thai fish sauce
Steam or boil the sausages until hot. Allow to cool slightly then slice into coins. Heat the oil in a wok or skillet. Saute the onions, garlic, chiles, sausage, mushrooms, ginger and the pineapple until fragrant and warmed through. Add the snow peas and cabbage. Stir fry until crisp-tender. Add the rice and saute until all clumps are gone. Create a well in the middle of the rice and break the egg into it, scramble it until cooked and stir it into the rice. Add the sauces. Toss until the sauces are evenly distributed. Serve immediately.
Matt whipped this up for lunch the other day and it was so tasty, I had to share. The flavors are fresh and the whole dish is surprisingly not greasy or overly sweet. It hits that perfect note of sweet-salty-spicy that many dishes aim for but miss. It is also a great dish to use up any leftovers you might have, we used cabbage and snow peas because we had that on hand but broccoli or carrots or even bok choy would be quite tasty.