- 1/4 pound bulk pork sausage
- 1 egg, lightly beaten
- 3/4 cup cold cooked long grain rice
- 4 teaspoons soy sauce
- 1/4 teaspoon minced garlic
- Pepper to taste
- Crumble sausage into a skillet; cook over medium heat until no longer pink. Remove with a slotted spoon and set aside. In same skillet, cook and stir egg over medium heat until completely set. Stir in the rice, sausage, soy sauce, garlic and pepper. Cook until heated through.
3/4 cup: 232 calories, 8g fat (3g saturated fat), 137mg cholesterol, 787mg sodium, 23g carbohydrate (0 sugars, 1g fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch.