| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Chinese | Low fat, Main dish | 8 | Servings |
INGREDIENTS
| 2 | Eggs; beaten | |
| 2 | lg | Onions; chopped |
| 2 | ts | Corn oil |
| 1/4 | c | Soy sauce; optional |
| 3 | Stalks celery; chopped | |
| 1 | Red or Green bell pepper | |
| Chopped | ||
| 10 | ml | Garlic; minced |
| 3 | Green onions; chopped | |
| 1 | c | Instant rice |
| 1 | c | Water; boiling |
INSTRUCTIONS
Spray large nonstick skillet with cooking spray. Add the eggs and cook without stirring over low heat until set. Break up with a fork. Remove from skillet; reserve. Combine the onions, oil and 2 T of the soy sauce in the skillet. Cook and stir until onion is brown. Add remaining ingredients and heat to boiling. Reduce heat; simmer 1 minute. Stir in reserved egg. Remove from heat; cover tightly, let stand 5 minutes. Stir before serving. SOURCE: Calorie-Carbo-Fat Counter & Cookbook Per Serving: Calories--94.2 Carbohydrate--14.6 grams Fat--2.7 grams
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