Ingredients

  • 1 tablespoon canola oil
  • ¼ cup chopped onion
  • 1 ounce sweet Italian sausage, crumbled
  • ¼ cup finely chopped carrots
  • ½ cup thinly sliced brussels sprouts or 1/2 cup corn kernels
  • 1 teaspoon minced garlic
  • 2 cups cold cooked long grain rice (leftover rice is perfect)
  • ½ teaspoon sugar
  • 1 egg, lightly beaten
  • 4 thin slices prosciutto
  • 1 teaspoon fresh lemon juice
  • Salt
  • freshly ground pepper
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      590 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 81 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 33 grams protein; 108 milligrams cholesterol; 2357 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Makes 4 servings

Preparation

  1. In a wok or a large heavy skillet, heat oil over medium heat. Add onion and cook, stirring occasionally, until golden. Add sausage and cook until lightly browned.
  2. Increase heat to high. Add carrots and brussels sprouts or corn; stir-fry 1 minute. Add garlic, then crumble in rice; stir-fry until rice begins to crackle and brown.
  3. Add sugar and beaten egg. Remove from heat and stir until egg is cooked through. Stir in lemon juice and salt and pepper to taste.
  4. Spoon rice onto 4 plates and garnish each with torn prosciutto.

20 minutes

Dining and Cooking