Japanese-Style Crispy Rice Breakfast Skillet with Chicken Sausage and Ginger-Scallion Relish

Ingredients

• 4 cups cooked day-old jasmine rice
• 4 tablespoons avocado oil
• 12 ounces chicken sausage (dairy-free, no fillers)
• 8 ounces fresh shiitake mushrooms
• 6 whole scallions
• 2 tablespoons fresh ginger
• 4 cloves garlic
• 3 tablespoons coconut aminos
• 2 tablespoons rice vinegar
• 1 tablespoon maple syrup
• 1 teaspoon gochugaru
• 2 whole fresh red chilies
• 4 ounces baby spinach
• 1/4 cup crispy fried shallots
• 1/4 cup toasted pumpkin seeds
• 1 whole lime
• 1 teaspoon salt

Instructions

1. 1

   Spread the day-old jasmine rice on a parchment-lined sheet pan, press firmly into a compact 1-inch-thick rectangle, and freeze for 15 minutes so it holds together.

2. 2

   Cut the pressed rice into 8 even squares. Heat 2 tablespoons avocado oil in a large cast-iron skillet over medium-high heat until shimmering.

3. 3

   Fry the rice squares in batches, pressing flat with a spatula, for 4-5 minutes per side until deeply golden and crackly. Transfer to a wire rack and season lightly with salt.

4. 4

   Slice the chicken sausage into 1/2-inch coins. Sear in the same skillet over medium-high heat for 3 minutes per side until caramelized, then remove.

5. 5

   Add remaining avocado oil, then the sliced shiitake mushrooms. Cook undisturbed 3 minutes to blister, toss, and cook 3 more minutes until browned.

6. 6

   Add minced garlic, grated ginger, and sliced fresh red chilies; stir 45 seconds until fragrant.

7. 7

   Whisk coconut aminos, rice vinegar, maple syrup, and gochugaru in a small bowl. Pour into the skillet and simmer 1 minute until glossy.

8. 8

   Return the sausage and add the spinach; toss until the spinach just wilts, about 1 minute.

9. 9

   For the relish, thinly slice the scallions and toss with a pinch of salt, a squeeze of lime, and 1 teaspoon gochugaru.

10. 10

    To plate, arrange two crispy rice squares per plate, spoon the sausage-mushroom glaze over the top, scatter the ginger-scallion relish, and finish with crispy fried shallots and toasted pumpkin seeds.

11. 11

    Serve immediately while the rice squares are still crackly, with lime wedges on the side.