Sausage, Rice & Veggie Revue
Creamy Stir Fry with a Soy-Wine Finish
40 minutes
Serves 4
DinnerDairy-freeNut-freeShellfish-free
Herb's take
East meets comfort in this one-pan dinner, where the unlikely duo of cooking cream and soy sauce teams up for a creamy twist on fried rice. Tonight you'll learn how to coax maximum flavor from frozen veggies and give rice a plush texture.
Ingredients
Yield
4
Instructions
- 01Combine rice and water in a saucepan with 1/4 teaspoon salt. Bring to a boil, reduce heat to low, cover, and simmer for 16–18 minutes until rice is tender. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
- 02While rice cooks, heat 1 tablespoon cooking oil in a large nonstick skillet over medium-high heat. Add sausage slices and cook, stirring occasionally, until browned and slightly crispy, about 5–7 minutes. Remove sausage to a plate.
- 03In the same skillet, add remaining 1 tablespoon oil, still over medium-high. Add frozen vegetables and cook, stirring occasionally, until heated through and most moisture has evaporated, about 6–8 minutes.
- 04Reduce heat to medium. Sprinkle garlic powder and 1/2 teaspoon salt over vegetables, then return sausage to the pan.
- 05Add cooked rice, breaking up any clumps with the back of a spoon. Stir everything together for 2 minutes.
- 06Pour in white wine and immediately scrape the bottom of the skillet to loosen any browned bits. Let the wine reduce for 1–2 minutes.
- 07Stir in soy sauce and black pepper. Mix well.
- 08Reduce heat to low and add cooking cream, stirring gently just until everything is creamy and heated through, 1–2 minutes. Don't boil.
- 09Taste and adjust seasoning with a pinch more salt if needed. Serve warm.
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