Brown the sausage in a large skillet over medium-high heat, breaking it into small pieces. If it is raw chicken sausage, cook to 165°F.
Turn the heat to medium. Add the drained hearts of palm rice, vegetables, tamari, sesame oil, and seasoning. Stir for 3–4 minutes so excess moisture can evaporate.
Move the mixture to one side and scramble the egg on the clear side until set. Fold everything together and heat through.
Yield is one complete batch rather than a prescribed meal portion. Package sizes and sausage formulations vary; check the exact products if calculating nutrition. Use tamari and seasonings labeled gluten-free when required.Estimated nutrition is for one of 2 equal portions. Divide the pan into two equal servings. The estimate uses a 9 oz (255 g) package of drained hearts of palm rice and sweet Italian chicken sausage.Storage: Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.Timing: Times are planning estimates based on the method; appliances and ingredient preparation can change them.