Portuguese Sausage, Rice, and Soy Sauce Eggs
The plain rice is a welcome counterpart to the slightly salty eggs and rich sausage, as is a large platter of fresh fruit.
- 2-3 cups medium grain Japanese rice or any rice of your choosing
- 2-3 Portuguese sausage links mild or spicy
- 8 eggs
- 3-4 tsp reduced-sodium soy sauce
- 4 tsp cream or milk
Prepare the rice in a rice cooker or stove top. We have a rice cooker and use 3 cups of rice and about 3 1/2 cups of water (or fill to 3 cup line) and it takes about 15 or 20 minutes to complete the cooking cycle.
Slice the Portuguese sausage on the diagonal.
To cook the sausage, I use one of two methods:
Broiling is the healthier approach, allowing some of the fat to drain off and is an easy way to cook a large batch fairly easily. Watch closely because it goes from perfect to burned quickly. I would guess about 5 minutes on the first side and 3 minutes on the second side.
Pan frying is the other method and what I did for this post. The added benefit was the yummies left in the bottom of the pan, some of which I wiped away but the remainder, along with just a dab of butter was all I needed to scramble up the eggs. It added a nice depth of flavor, even beyond the soy sauce, to the eggs.
To prepare the scrambled eggs:
Crack the 8 eggs into a medium-size bowl. Add the soy sauce and milk or cream and whisk briskly. They will have just a tinge of brown in their color. If they are too brown, you've probably overdone the amount of soy and they will be too salty. The amount of soy I have suggested is a guideline, adjust to your liking.
Heat a medium size fry pan (I usually use non-stick) to medium, add a bit of butter, swirl it around and then add the eggs. Mix quickly until almost dry then divide among your plates or serve from a bowl at the table.
Calories: 484kcalCarbohydrates: 75gProtein: 18gFat: 10gSaturated Fat: 4gCholesterol: 334mgSodium: 267mgPotassium: 227mgFiber: 1gVitamin A: 550IUCalcium: 78mgIron: 2.4mg