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