Prep 1 hr
Cook 0 mins
Dry, slightly sweet, pork-based Chinese sausages are available at Asian markets.
- 59.14 ml low-sodium soy sauce
- 14.79 ml hoisin sauce
- 14.79 ml rice vinegar
- 226.79 g ground pork
- 4 small chinese sausages, thinly sliced (see Note)
- 29.58 ml canola oil
- 2.46 ml sesame oil
- 78.07 ml green onion, sliced
- 14.79 ml fresh ginger, grated
- 3-4 garlic cloves, minced
- 1 jalapeno, seeded and minced
- 946.36 ml cold cooked jasmine rice or 946.36 ml other long-grain white rice
- 1 egg, beaten
- 59.14 ml cilantro leaf
- 9.85 ml sesame seeds
- 118.29 ml fresh pineapple, finely diced
- In a small bowl, whisk the soy sauce with the hoisin and vinegar.
- Heat a wok or large skillet to medium-high. Brown the pork and remove with a slotted spoon.
- Next, brown the Chinese sausages (careful -- they burn quickly!). Remove from the pan with slotted spoon and set aside.
- Add the oils and the onion, ginger, garlic and pepper, and cook until it just starts to brown.
- Return pork and sausages to pan. Add the rice, breaking up any lumps with your hands as you add it to the wok, and stir-fry until heated through and lightly browned in spots.
- Stir the hoisin-soy sauce, add it to the wok and stir-fry until nearly absorbed.
- Push the rice to one side of the pan, add the egg and scramble.
- . Stir in the cilantro, sesame seeds and pineapple.