stir fried rice-o-rama

‘Tis the season to overindulge in decadent consumption. The average weight gain over the winter holiday season is about 0.48 kg (1 lb). With all the parties, dinners and assorted get togethers most of us nosh and swill our way through, I’m actually surprised that it isn’t more. Don’t get me wrong….. no one loves a festive event offering goodies such as pate, chocolate, cheese and champagne more than I do, but sometimes our bellies need a little breather in the form of a lighter meal. And because the holiday season tends to run at a pretty hectic pace, a light meal that is quick to prepare offers a welcome, speedy reprieve from all the yummy gluttony. I make stir fried rice all year long and will eat it at any of the day’s 3 meals. Not only is it tasty, healthy and filling, it also serves as an excellent way to clean out one’s fridge, especially if leftover rice is part of the available inventory. The following recipe is what I came up with for today’s lunch, but feel free to get creative and make this dish your own.

Stir Fried Rice
(Serves 1-2)

2 T grape seed or canola oil
1/3 c onion, small dice
1/2 c red pepper, cut into thin strips
1/2 c red cabbage, cut into thin slices
1 sausage link (of your choice), casing removed and meat cut into pieces
1 garlic clove, minced
1 T fresh ginger root, peeled and grated
1 1/2 c steamed brown rice (leftover rice works well)
1 egg
1 T soy sauce
1/2 t chili paste
1 t toasted sesame oil

Garnish:

3 T fresh cilantro, roughly chopped
1 T toasted sesame seeds

Bring a large frying pan or wok to medium heat and then add the oil. Add the onions and saute for 5 minutes, until yellow and translucent. Then add the peppers and cabbage, stirring for another 5 minutes. Next add the sausage, stirring until the meat is fully cooked. Add the garlic and ginger, stirring for 1 minute. Stir in the rice, stirring just until heated through. Scramble in the egg, mixing until cooked. Lastly, add the soy sauce, chili paste and sesame oil. Combine well and transfer to bowl. Garnish with chopped cilantro and toasted sesame seeds.