Teriyaki Chicken Sausage w/ Fried Rice & Salad

Teriyaki Chicken Sausage w/ Fried Rice & Salad

courtesy of Jude Parra

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Prep:  30m  |  Cook:  1m  |  Total:  31m

Servings: 4


  • 1 lb. ground chicken
  • 1 ¾ oz. Soy Vay® Veri Veri Teriyaki Marinade & Sauce
  • 12 g brown sugar
  • 14 g salt
  • hog casings
  • 1/2 lb. tatsoi
  • 1/2 cup diced pineapple
  • 1/2 lemon, juiced
  • 1/4 cup pickled red onion
  • 1/2 cup cooked jasmine rice (cold and preferably one day old)
  • 1/2 cup rice flour
  • oil for deep frying


  • 1.
    Mix the chicken, brown sugar, salt and 3/4 oz. of the teriyaki sauce together, and combine completely.
  • 2.
    Using a sausage stuffer, fill the casings with the mixture. Tie off the sausage into 4 equal-sized links.
  • 3.
    Cook the rice and allow it to cool. (Can be done a day in advance).
  • 4.
    Combine the rice and rice flour, and mix to evenly coat all of the rice. Don’t allow the rice to clump together; it should be dry and in separate pieces.


  • 1.
    Grill the sausages until cooked through, at least 10 minutes. Set aside and let rest for 5 minutes.
  • 2.
    Shake the excess flour from the rice and drop all of it into a deep fryer or frying pan with 1/2” of oil heated to 355°F. Fry the rice for 1 minute and drain on paper towels. Allow to cool.
  • 3.
    In a mixing bowl combine the tatsoi, pineapple and pickled red onion.
  • 4.
    Drizzle the remaining teriyaki sauce over the salad and squeeze in the lemon juice.
  • 5.
    Toss the salad, split it equally onto 4 plates and garnish with the crispy rice.
  • 6.
    Place 1 sausage on each plate.

Rated 5 out of 5 by from Great food for great people I brought 20 day ago very nice food and I recomended for everybody
Date published: 2017-04-28
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