Title: Egg Fried Rice
Categories: Asian, Beans/peas/, Low fat, Rice, Side dishes
Yield: 5 servings

2 ts Dark sesame oil
2 Eggs
2 Egg whites
1 tb Vegetable oil
4 c Cold cooked rice
1 c Frozen green peas; thawed
1/4 ts Salt
1/4 ts Pepper
1 c Bean sprouts
1/3 c Chopped green onions

1. Combine the sesame oil, eggs, and egg whites in a small bowl; stir well,
and set aside.

2. Heat vegetable oil in a large nonstick skillet or wok over medium-high
heat. Add egg mixture, and stir-fry 2 minutes. Add rice; stir-fry 3
minutes. Add green peas, salt, and pepper; stir fry 5 minutes. Add bean
sprouts and green onions; stir-fry 2 minutes. Serve immediately.

Yield: 5 servings (serving size: 1 cup).

CALORIES 289 (21% from fat); FAT 6.8g (sat 1.4g, mono 2.3g, poly 2.4g);
PROTEIN 9.5g; CARB 45.7g; FIBER 1.2g; CHOL 88mg; IRON 2.5mg; SODIUM 435mg;
CALCIUM 42mg.

Busted by Gail Shermeyer <4paws@netrax.net>

NOTES : Cal 314.5 Total Fat 6.9g Sat Fat 1.3g Carb 51.8g Fib 2.6g Pro 10.2g
Sod 188mg CFF 19.9%

Recipe by: Cooking Light Magazine, January/February 1996

Posted to EAT-LF Digest by Reggie Dwork on Nov 03,
1999, converted by MM_Buster v2.0l.