| 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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