Pei Wei Asian Diner Chiang Mai Sausage W/Pineapple Fried Rice

This is from the Pei Wei Asian Diner website.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• Chiang Mai Sausage

• 1  lb  lean pork
• 1⁄4 lb  pork fat
• 1⁄2 cup shallot, chopped
• 4  garlic cloves, minced
• 5  kaffir lime leaves (sliced into ribbons)
• 1⁄4 cup cilantro, roughly chopped with stems
• 2  tablespoons fresh lemongrass, minced
• 1  tablespoon galangal (substitute fresh ginger, minced)
• 5  Thai chiles, roughly chopped
• 3⁄4 teaspoon salt

• Thai Pineapple Fried Rice

• 1⁄4 cup yellow onion (diced 1/4 inch)
• 1⁄2 cup cashews (whole)
• 1⁄2 cup pineapple chunk, drained
• 2  tablespoons red bell peppers
• 16  Thai basil
• 4  tablespoons cilantro, chopped
• 22  ounces white rice (cooked & cooled and allowed to dry out)

• Wok

• 2  tablespoons  soybean oil
• 2  fresh eggs
• 1⁄2 tablespoon oyster sauce
• 1⁄2 tablespoon soy sauce
• 2  ounces  sweet chili sauce (Mae Ploy)
• 1 1⁄2 teaspoons lime juice
• 1 1⁄2 teaspoons  rice wine vinegar

Directions

1. Grind pork and pork fat through 3/8 inch grinder die. Add all ingredients and mix well. Stuff into pork casing to make sausage links or form into patties. Grill sausage links on grill until 165 degrees internal temperature or sauté patties in non-stick pan. At this point, sausage can be cooled down and frozen until needed.
2. Heat wok until wisp of smoke appears. Add 2 Tbl of soybean oil & stir fry egg until scrambled. Add onions, cashews, red bell peppers & stir fry for 30 seconds. Add rice and cook while constantly stirring in wok to heat up rice.
3. Add Oyster sauce and soy sauce, stir fry to incorporate sauce for 30 seconds. Add chile sauce, lime juice, and rice wine vinegar & stir fry for 30 seconds. Add Thai Basil, pineapple, and cilantro. Stir fry until all ingredients are hot.
4. Divide fried rice into 4 bowls. Slice sausage links (or divide up patties) & serve over the fried rice. Garnish with a fresh lime wedge and a cilantro sprig.