Preparation Time:45 minutes
- Vegetable oil
- Celery stalks
- Green bell pepper
- Dried thyme
- cayenne pepper
- Chicken sausage
- Soy sauce
- Worcestershire sauce
- Ground black pepper
How to make it
Beat the eggs with a pinch of salt until broken up.
Heat 1 tablespoon of the oil in a large nonstick frying pan over medium heat until shimmering.
Add the eggs and cook, stirring with a rubber spatula, until the eggs are just set and scrambled. Transfer to a dish and set aside.
Add the remaining 2 tablespoons of oil to the pan and heat over medium heat until shimmering.
Add the celery, onion, bell pepper, garlic, thyme, and cayenne; season with salt; and cook, stirring occasionally, until softened, about 5 minutes.
Add the sausage and cook until just starting to brown, about 4 minutes.
Add the soy sauce and cook until slightly darkened in color, about 2 minutes.
Add the rice, 3 tablespoons Worcestershire, and 1/2 teaspoon salt; season with pepper; and cook, stirring often, until the rice is heated through and starting to brown, about 5 minutes.
Stir in the scrambled eggs, breaking up any large pieces. Taste and season with more salt or Worcestershire as needed.
Serve hot and spicy with some fruit juice!