- 1 pound [454 g] sausages
- 1/2 cup [125 mL] thinly sliced green onion
- 1 [14-ounce / 398-mL] can pineapple chunks in syrup
- Water
- 1 tablespoon [15 mL] brown sugar
- 3/4 teaspoon [3.75 mL] salt
- 1/4 teaspoon [1 mL] dry mustard
- Pinch pepper
- Pinch ground ginger
- 1 1/2 cups [375 mL] uncooked minute rice
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- Into a frypan, brown sausages.
- Drain melted cooking fat, except for 1 tablespoon [15 mL].
- Brown green onion slices into remaining melted fat, stirring often.
- Meanwhile, drain pineapple chunks reserving syrup; pour enough water into syrup to get 1 1/2 cups [375 mL] liquid.
- Pour pineapple liquid into frypan; mix in brown sugar, salt, dry mustard, pepper, ground ginger and drained pineapple chunks.
- Bring to a boil.
- Stir in minute rice.
- Cover and simmer for 5 minutes, before serving.
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