• 1 1/2 cups thai rice or jasmine rice
  • 3 tbsp. vegetable oil
  • 2 Zweigle's Chicken Sausage links, quartered lengthwise then sliced
  • 1 onion, chopped
  • 1 small red bell pepper, seeded and cut into 1/2 in. squares
  • 2 boneless skinless chicken breasts, about 12 oz. cubed
  • 1 garlic clove, crushed
  • 1 tsbp. mild curry paste
  • 1/2 tsp. paprika
  • 1/2 tsp. ground turmeric
  • 2 tbsp. fish sauce
  • 2 eggs, beaten
  • Salt and pepper to taste
  • Fry basil leaves as garnish


  1. Add the rice to 6 cups of boiling water and simmer, uncovered, for about 8-10 minutes; drain well. Spread out the grains on a tray and let cool.
  2. Heat a wok or large sauté pan until hot, add 2 tbsp. of the oil and add the onions and red bell pepper and stir fry for 1 minute.
  3. Add the chicken cubes, sausage and garlic and curry paste with the spices and stir fry for 2-3 minutes.
  4. Reduce the heat to medium, add the cooled rice, fish sauce and seasoning. Stir fry for 2-4 minutes until the rice is very hot.
  5. Make a well in the center of the rice and add the remaining oil. When hot, add the beaten eggs, let cook for about 2 minutes, until lightly set, then stir into the rice.
  6. Place hot rice mixture in your favorite serving bowl and garnish with fried basil.