Fancy fried rice - butter busters^

8 ----------

Ingredients

Quantity Ingredient
¼ cup Egg Beaters mixed with,
1 each Egg white
1 each Tb liquid Butter Buds or fatfree chicken broth
2 teaspoons Minced garlic
½ cup Thinly sliced celery
¼ cup Chopped green pepper
½ cup Sliced green onions (reserve tops)
¼ cup Thinly sliced carrots
2 cups Cooked rice
1 cup Bean sprouts
4 eaches Tb llow sodium soy sauce
1 each Tb lemon juice
1 each Tb sherry or cooking sherry
¼ teaspoon Ground ginger

Directions

Pour egg in a nonstick skillet sprayed with nonstick cooking spray.

Cook until set in one large pancake. Remove from pan, sool and cut into thin strips and reserve. Heat 1 talbespoon liquid Butter Buds or chicken broth in pan, adding garlic, celery, green onion (not tops), green pepper and carrot. Brown, stirring constantly, for about 2 minutes. Add cooked rice. Stir constantly until heated through and slightly browned. Stir in bean sprouts. Mix together soy sauce, lemon juice, sherry and giner and pour over all. Place on a serving dish and sprinkle with green onion tops and egg strips. Note: To change this into a main dish, simply add 1 cup cooked chicken or shrimp to the rice mixture. Per serving: 80cal., 0.2g fat., 0mg chol., 1g fiber, 3g pro., 16g carb., 425mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.

Submitted By CAROLYN SHAW On 02-22-95

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