From Paulette Vickery's Recipe Collection

BB: FANCY FRIED RICE

vegetables

1 each egg beater, plus:
1 each egg white
1 tablespoon liquid butter buds
2 teaspoon minced garlic, in a jar
1/2 cup sliced celery
1/4 cup chopped green pepper
1/2 cup sliced green onion
1/4 cup sliced carrot
2 cup cooked rice
1 cup bean sprouts
4 tablespoon low sodium soy sauce
1 tablespoon lemon juice
1 tablespoon sherry
1/4 teaspoon ground ginger

Pour eggs into a nonstick skillet, sprayed with pam. Cook until set in 1 large pan cake. Remove from pan, cool, cut into thin strips and reserve. Heat 1 tablespoon liquid butter buds in pan, adding garlic, celery, green pepper, green onion, (reserve green onion tops), 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 ginger, and pour over all. To change this into a main dish, simply add 1 cup cooked chicken or shrimp to the rice mixture. Place on serving dish and sprinkle on egg strips and tops of green onions. Per serving: fat 0.2 G, cholesterol 0 MG, fiber 1 G, calorries 80, 2 percent from fat, protein 3 G, carbohydrate 16 G, sodium 425 MG.

Yield: 8 servings





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