Pei Wei Asian Diner Chiang Mai Sausage W/Pineapple

Name: Pei Wei Asian Diner Chiang Mai Sausage W/Pineapple Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb lean pork; 14 lb pork fat; ½ cup shallot, chopped; 4 garlic cloves, minced; 5 kaffir lime leaves (sliced into ribbons); ¼ cup cilantro, roughly chopped with stems; 2 tablespoons fresh lemongrass, minced; 1 tablespoon galangal (substitute fresh ginger, minced); 5 Thai chiles, roughly chopped; ¾ teaspoon salt; ¼ cup yellow onion (diced 1/4 inch); ½ cup cashews (whole); ½ cup pineapple chunk, drained; 2 tablespoons red bell peppers; 16 Thai basil; 4 tablespoons cilantro, chopped; 22 ounces white rice (cooked & cooled and allowed to dry out); 2 tablespoons soybean oil; 2 fresh eggs; ½ tablespoon oyster sauce; ½ tablespoon soy sauce; 2 ounces sweet chili sauce (Mae Ploy); 1 ½ teaspoons lime juice; 1 ½ teaspoons rice wine vinegar

Servings: persons

1 lb lean pork
14 lb pork fat
½ cup shallot, chopped
4 garlic cloves, minced
5 kaffir lime leaves (sliced into ribbons)
¼ cup cilantro, roughly chopped with stems
2 tablespoons fresh lemongrass, minced
1 tablespoon galangal (substitute fresh ginger, minced)
5 Thai chiles, roughly chopped
¾ teaspoon salt
¼ cup yellow onion (diced 1/4 inch)
½ cup cashews (whole)
½ cup pineapple chunk, drained
2 tablespoons red bell peppers
16 Thai basil
4 tablespoons cilantro, chopped
22 ounces white rice (cooked & cooled and allowed to dry out)
2 tablespoons soybean oil
2 fresh eggs
½ tablespoon oyster sauce
½ tablespoon soy sauce
2 ounces sweet chili sauce (Mae Ploy)
1 ½ teaspoons lime juice
1 ½ teaspoons rice wine vinegar

1
Grind pork and pork fat through 3/8 inch grinder die.
2
Add all ingredients and mix well.
3
Stuff into pork casing to make sausage links or form into patties.
4
Grill sausage links on grill until 165 degrees internal temperature or saute patties in non-stick pan.
5
At this point, sausage can be cooled down and frozen until needed.
6
Heat wok until wisp of smoke appears.
7
Add 2 Tbl of soybean oil & stir fry egg until scrambled.
8
Add onions, cashews, red bell peppers & stir fry for 30 seconds.
9
Add rice and cook while constantly stirring in wok to heat up rice.
10
Add Oyster sauce and soy sauce, stir fry to incorporate sauce for 30 seconds.
11
Add chile sauce, lime juice, and rice wine vinegar & stir fry for 30 seconds.
12
Add Thai Basil, pineapple, and cilantro.
13
Stir fry until all ingredients are hot.
14
Divide fried rice into 4 bowls.
15
Slice sausage links (or divide up patties) & serve over the fried rice.
16
Garnish with a fresh lime wedge and a cilantro sprig.

5124

kcal

Calories

257

Fat

190

Carbs

497

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 lb lean pork, 14 lb pork fat, ½ cup shallot, chopped, 4 garlic cloves, minced, and more.

Yes, Pei Wei Asian Diner Chiang Mai Sausage W/Pineapple Fried Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pei Wei Asian Diner Chiang Mai Sausage W/Pineapple Fried Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions