Kielbasa Fried Rice

I decided to go pseudo-Asian for dinner tonight, using up a half of a kielbasa that we had in the freezer.  Here is what I came up with:

Ingredients:

• 1 cup medium-grain brown rice (measured dry/pre-cooked)
• 2 1/2 cups water
• 2 tablespoons of sesame oil
• 1/2 of a medium onion, diced
• 1/2 cup of whole raw cashews
• 2 medium carrots, diced
• 1/2 of a Coleman Natural Polska Kielbasa (no antibiotics, no preservative, nitrite-free, GF, dairy free, soy free, pork kielbasa) -- diced.
• 2 large eggs. scrambled
• 1/2 cup frozen shelled edamame
• 1 teaspoon rice wine vinegar
• 2 tablespoons GF soy sauce (Tamari)
• sesame seeds

Procedure:

1. Cook the rice in the 2 1/2 cups of water.
2. While the rice is cooking, chop the carrots and the onions.
3. Heat the sesame oil in a wok over high heat, then toss in the onions and start them sautéing.
4. Add the cashews and continue sautéing.
5. Add the carrots and the kielbasa, and continue sautéing.
6. Spread the contents of the wok around the edges, creating a well in the center where there is no food.
7. Pour the eggs into the center well and cook them and break them up into pieces.
8. Add the edamame, rice, vineger and soy sauce -- and sauté until desired doneness is achieved.
9. Sprinkle with sesame seeds, and serve.

Nutrition (for each of 4 entrée-sized servings):

• 526 calories
• 14 grams protein
• 49 grams carbs
• 29 grams fat
• 5 grams fiber
• 764 mg sodium