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Fried Rice by Moira McCarthy with Leslie Young, M.D.

You can omit the sausage if you'd like and use a tablespoon of vegetable oil instead. If you're not allergic to eggs, add two with the rice and cook until done.

SERVES 4

INGREDIENTS

  • ½pound gluten-free ground pork sausage
  • 1 cup shredded red cabbage
  • 2 sliced carrots
  • ¼cup chopped green onion
  • 2 cups cold, cooked rice
  • 3 tablespoons soy sauce
  • 3 tablespoons Vegetable Broth
  • ⅛ teaspoon pepper

  1. In wok or large skillet, stir-fry pork until browned, breaking up meat as it cooks. Drain almost all fat out of wok.

  2. Add cabbage and carrots; stir-fry 4 minutes.

  3. Add green onions and rice; stir-fry until rice starts to brown, about 5–7 minutes.

  4. Add soy sauce or soy sauce substitute, broth, and pepper; stir-fry until rice absorbs liquid and mixture is hot. Serve immediately.

Nutrition Information

Calories: 270 | Carbohydrates: 30g | Fat: 11g | Sodium: 1090mg | Fiber: 2g

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