- 1 lb smoked sausage link
- 1/2 medium yellow onion
- 3 cloves of garlic
- 1 carrot
- 1/2 cup of corn
- 6 mushrooms
- 4 eggs
- 2 cups of cooked rice
- 1 tsp salt
- 2 tbsp butter
- 2 tbsp olive oil
- 1/4 cup soy sauce
Slice 1 pound of smoked sausage.
Add sausage to a large frying pan.
Dice 1/2 of a medium yellow onion.
Add onion to the frying pan.
Mince 3 cloves of garlic.
Add garlic to the frying pan.
Peel and shred one large carrot.
Add shredded carrot to the frying pan.
Wash and slice 6 mushrooms.
Add mushrooms to the frying pan.
Add 1/2 cup of frozen cut corn to the frying pan.
To the frying pan add 2 tablespoons of olive oil and 1 teaspoon of salt.
Place on the stove over medium-low heat and cook until vegetables are tender and the sausage is browned.
In a separate pan, make 4 scrambled eggs over low heat.
Once eggs are done cooking remove from heat.
Add 2 tablespoons to the large frying pan with the vegetables and sausage.
Add 2 cups of cooked white rice to the large frying pan with the vegetables and sausage.
Add 1/4 cup of soy sauce to a the large frying pan with rice, vegetables, and sausage.
Once the rice, vegetables, and sausage are well combined.
Chop up the eggs relatively smally.
Add eggs to the large frying pan with the rest of the ingredients.
The vegetable combination in the recipe is not strict. These are simply the vegetables that I needed to get out of my refrigerator and freezer at the time I made this meal.