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
- 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.
- 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.
- 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.
- Spoon rice onto 4 plates and garnish each with torn prosciutto.
20 minutes
Dining and Cooking