From the archive
From the chefs of Torrisi Italian Specialties.
1 tablespoon canola oil
1/2 cup chopped onion
1 ounce sweet Italian sausage, crumbled
1/2 cup finely chopped carrots
� 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)
1/2 teaspoon sugar
1 egg, lightly beaten
4 thin slices prosciutto
1 teaspoon fresh lemon juice
Salt and freshly ground pepper.
1. 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.
2. 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.
3. 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.
4. Spoon rice onto 4 plates and garnish each with torn prosciutto. Makes 4 servings.