Heat enough vegetable oil to cover the bottom of a medium-large saucepot.

Heat stock seperately in a medium sized saucepot to a simmer.

Season sausage with salt and pepper. Brown on each side in small batches as to not overcrowd the pot. Remove with a slotted spoon and set aside.

Add celery, bell pepper, onion, and bay leaf. Season with salt and pepper. When veggies are nearly tender, add rice.

Cook until rice is slightly toasted, about 1 minute.

Add stock. Bring to a simmer. Cover and turn heat to low. Cook 15 minutes and remove from heat, but do not remove the lid. Let steam 5-10 minutes.

Remove bay leaf. Plate by dividing rice among 5 bowls. Try to divide sausages and veggies evenly.

Garnish with avocado and scallions.

Drizzle with sesame oil and soy sauce.

Variations; Vegetable stock, leeks, mirin, honey, lime, lemon, ponzu, hoisin, tamari, szechuan peppercorn, white pepper, cilantro, coriander, corn, zucchini, wasabi, broccoli, basil, asparagus, carrots, jalapeños, fresno chiles, serrano, brown rice, cabbage, chickpeas, daikon, mustard greens, kale, spinach, arugula, sea salt, black sesame seeds, snow peas, edamamae, thyme, rice vinegar