• 250g Capital Summer Sausage
  • 2 cups Broccoli Florets
  • 3 cups Leftover Cooked Rice
  • 2 tbsp. Olive Oil
  • 3 tbsp. Honey
  • 2 tbsp. Sriracha
  • 1 tbsp. Soy Sauce
  • 1 tbsp. Dijon Mustard
  • 1/4 cup Green Onion

Prep time: 5 minutes
Cook time: 10 minutes

Prepare the ingredients:

  • Dice the Capital Summer Sausage into bite-sized pieces.
  • Cut the broccoli florets into smaller, even-sized pieces, ensuring each floret has a flat edge for searing.
  • Chop the green onions and set aside for garnish.

Note: Make sure to have leftover cooked rice prepared ahead of time. If you don’t have any, cook the rice according to
the package instructions and let it cool.

  1. Preheat a skillet to medium-high, and toss your broccoli in 2 tbsp of olive oil. Add the broccoli florets to the skillet with the flat edges facing down and sear for 2-3 minutes, or until they develop a golden-brown color.  
  2. In the same skillet, add the diced Capital Summer Sausage. Cook for 5 minutes, stirring occasionally, until the sausage is browned and slightly crispy.
  3. Drizzle the honey directly over the broccoli and sausage, followed by the sriracha, soy sauce, and Dijon mustard. Stir well to combine and coat the sausage and broccoli evenly, cooking for another 2 minutes.
  4. Remove from heat and serve immediately over rice, garnishing with chopped green onions.

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