- 2 Sprays Cooking Spray
- 2 Large Eggs, Lightly Beaten
- 1 Cup Uncooked Carrots, Shredded
- 1 Cup Scallions, Sliced and Divided
- 3 Cups Cooked White Rice
- 1/2 Cups Frozen Peas, Thawed
- 1/4 Cup Low-Sodium Soy Sauce, or to taste
Coat a large non-stick skillet with cooking spray; warm pan over medium-high heat. Add eggs, tilt pan so that the eggs cover bottom.
When eggs start to set, break them up into pieces. Cook until eggs are cooked through, about 1 minute more; remove eggs and set aside.
Off heat, recoat same skillet with spray; set over medium-high heat . Add Carrots and all but 2 tablespoons scallions; saute until carrots are crisp and tender, about 2-3 minutes.
Stir in cooked rice, peas and soysauce; cook until heated through, stiring once or twice, about 1 minute. Gently still in cooked egg and remaining scallions; heat through. And voila!
NOW, that is the original recipe. I changed it up a bit since I am a picky eater and such. Instead of using carrots and scallions, I used corn and onion flakes. (I DETEST REAL ONIONS!) I also added some chicken. I seared it on the stove with salt, pepper and soy sauce and added it in at the end with the rice. This recipe can be customized based on what vegetables and meat you enjoy.
This recipe yields 6 servings (about 3/4 cup each) at 4 WW Points Plus Each (That does NOT include chicken, so take into account your points if you add meat). 3/4 of a cup doesn't seem like a lot but this will stick to your bones and leave you full for a while. AND AT 4 POINTS PLUS...YOU COULD HAVE A LITTLE BIT MORE TOO!