Chicken Sausage with Herby Golden Rice

1 cup jasmine rice

2 egg yolks

¼ cup chopped fresh parsley

⅛ cup chopped fresh rosemary 

⅛ cup chopped fresh dill

4-5 Italian chicken sausages (I did chicken sausage with kale))

1 red bell pepper

4 oz sliced baby bella mushrooms 

6 oz okra, sliced lengthwise

1 tsp tapioca flour

Salt and pepper to season throughout

Rinse your rice in water until the  water is mostly clear. Boil 2 cups of water. Add rice and rice to simmer. Cover and let cook for about 20 mins, until liquid is evaporated. Meanwhile, sauté chicken sausage in olive oil. Brown on all sides until the sausage is no longer pink and skin is tight. Set aside. Toss sliced okra in tapioca flour (this helps reduce the sliminess of the okra). Add okra, red bell pepper, okra to the pan that you removed the sausage from. Cook until bright and tender. While the veggies are cooking, slice the sausage into rounds. Add into the pan with veggies. While this finishes cooking, put cooked rice into a bowl. Add 2 eggs yolks, salt, and pepper and mix thoroughly. Then add the herbs. To a plate add a big scoop of the herby golden rice, pressing flat. Top with a big scoop of the veggie, sausage mix.