1 Tbsp canola oil 3 Tbsp Egg Beaters Egg Beaters 1/4 cup bean sprouts 1/4 cup onion(s) 2 cup cold, cooked brown rice 1/4 cup fat-free, reduced-sodium vegetable broth 1 Tbsp soy sauce 1 medium scallion(s) 1/2 cup frozen peas and carrots 1/4 tsp McNeil Nutritionals SPLENDA No Calorie Sweetener
Instructions
In a skillet or wok, heat oil over medium-high heat; add egg beaters. As egg sets, lift edges, letting uncooked portion flow underneath. When egg is completely cooked, remove to a plate to keep warm. in the same pan, stir fry onion and bean sprouts for 2-3 minutes or until onion is tender. Add rice, peas and carrots and broth; cover and simmer for 1-2 minutes or until heated through. Chop egg into small pieces; add to rice mixture. Stir in the soy sauce, green onion, splenda and pepper.
-- Edited by Colette at 17:17, 2006-03-15
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