Weight Watcher's Fried Rice

• Vegetarian
• Gluten free

• Produce

  • 1 cup Carrots
  • 1/2 cup Green peas, frozen
  • 1 cup Scallions

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/4 cup Soy sauce, low sodium

• Pasta & Grains

  • 3 cup White rice, cooked

• Oils & Vinegars

  • 2 Spray(s cooking spray

Found on recipe-diaries.com

Ingredients

• 2 spray(s) cooking spray
• 2 large egg(s), lightly beaten
• 1 cup(s) uncooked carrot(s), shredded
• 1 cup(s) uncooked scallion(s), sliced, divided
• 3 cup(s) cooked white rice
• ½ cup(s) frozen green peas, thawed
• ¼ cup(s) low sodium soy sauce, or to taste

Directions

• Coat a large nonstick skillet with cooking spray; warm pan over medium-high heat. Add eggs; tilt pan so that eggs cover bottom.
• When eggs start to set, break them up into pieces with a heat-proof spatula or wooden spoon. Cook until eggs are cooked through, about 1 minute more; remove eggs from skillet and set aside.
• Off heat, recoat same skillet with cooking spray; set over medium-high heat. Add carrots and all but 2 tablespoons scallions; sauté until carrots are crisp-tender, about 2 to 3 minutes.
• Stir in cooked rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Gently stir in cooked egg and remaining scallions; heat through. Yields about ¾ cup per serving.

Nutrition