3 heaping cups warm cooked rice
2 lap cheong sausages, thinly sliced (optional)
12 cloves garlic finely minced
½ large red onion, finely chopped
1 large handful cilantro, roughly chopped
1 large handful parsley, roughly chopped
4 bok choy, rinsed and finely chopped
3 to 4 tablespoons lime juice
¾ teaspoon salt
In a skillet or pan, sauté the sliced lap cheong sausages on high heat for just about 2 minutes or so until lightly browned and the oil comes out. Drain on paper towel.
In a large mixing bowl, place together the cooked rice and all the other ingredients including the drained lap cheong sausages. Using a wooden or plastic spatula, gently toss together the mixed rice until thoroughly combined. Serve immediately.
Alternative: you can omit the lap cheong for a completely vegetarian rice dish.