Sausage and Mushroom Layered Rice | Juicy Leftover Saver

Thoroughly loosen the pre-cooked leftover rice with a fork so that no large clumps remain. Clean the button mushrooms and slice them thinly. Slice the dry sausage thinly, finely dice the onion, and crush the garlic.

In a deep bowl, whisk the sour cream with the eggs, a pinch of salt, and freshly ground black pepper until smooth. Coarsely grate the Trappist cheese and finely chop the fresh parsley.

In a large skillet, melt the lard over medium heat. Add the sliced sausage and fry for 2-3 minutes until nicely browned and it releases its flavorful, spicy fat.