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.
- 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
In wok or large skillet, stir-fry pork until browned, breaking up meat as it cooks. Drain almost all fat out of wok.
Add cabbage and carrots; stir-fry 4 minutes.
Add green onions and rice; stir-fry until rice starts to brown, about 5–7 minutes.
Add soy sauce or soy sauce substitute, broth, and pepper; stir-fry until rice absorbs liquid and mixture is hot. Serve immediately.
Calories: 270 | Carbohydrates: 30g | Fat: 11g | Sodium: 1090mg | Fiber: 2g