Camp Stove Ginger Fried Rice with Rabbit Sausage and Leeks
Ingredients
- 3 tbsp sesame oil divided
- 4 oz rabbit sausage
- 1 tbsp ginger peeled and minced
- 2 cloves garlic minced
- 2 cups leeks sliced, green and white parts
- 2 cups cooked short grain rice pre-cooked and cooled, preferably day old
- 2 eggs
- soy sauce for garnish
- red pepper flakes for garnish
Instructions
- Heat 1 tbsp peanut oil on the camp stove in a wok over medium heat. Add sausage and cook until browned on all sides, 3-5 minutes. Removed with slotted spoons and place on a plate lined with a paper towel.
- Add ginger and garlic to wok. Gently fry until crispy for approximately 2 minutes. Stir consistently with care not to burn. With slotted remove from wok. To save space (and minimize the dirty dishes) place ginger and garlic on top of cooked sausage.
- Reduce heat to low, with another tablespoon of oil cooks leeks until tender, about 5 - 7 minutes. Add rice and fry for 2 minutes, stirring constantly. Re-add sausage, garlic, and ginger. Keep warm while you cook the eggs.
- Coat the last tablespoon of sesame oil in a separate non-stick skillet. Individually, crack each egg into a ramekin and then add to the pan. Cover with lid and cook over low heat until egg white is set, approximately 2-3 minutes.
- Add rice mixture to bowls and top with egg. Drizzle with soy sauce and sprinkle with red pepper flakes.
Notes
Getting the perfect sunnyside-up egg is not the easiest for the camp stove novice. This recipe also works with poached, "jammy" and soft-boiled eggs which can be made ahead. Or after an especially tiring day in the outdoors, scramble them with your rice.