Stir Fry Thai Sausage and Eggs

3 tbsp vegetable oil, divided

3 large eggs, lightly beaten

1 medium onion, finely diced

2 cloves garlic, finely minced

1 lb Thai-style sausage (we used North Country Charcuterie's "Sai Ua")

2 cups cooked rice

1 cup frozen peas, defrosted

Salt and pepper, to taste

Soy sauce for serving

Add one tablespoon of the oil to a large non-stick skillet or wok. Heat oil and add the beaten eggs. Let the eggs cook for a few seconds and then stir to break up eggs into small “curds”. Once cooked transfer to a plate.
Add the second tablespoon of oil to the empty skillet and cook sausage until no longer pink, breaking up into small pieces as it cooks. Remove to a plate.
Add the final tablespoon of oil to the pan and cook the onion until translucent. Next, add the garlic and peas, and stir fry for one minute.
Finally, add the cooked egg, cooked rice and sausage back into the pan and toss until everything is heated through. Add salt and pepper to taste. Serve with soy sauce.

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