Start to Finish: 30 minutes Makes: 6 side dish servings
Ingredients: 2 eggs, beaten
1 tsp soy sauce
1tsp sesame oil or vegetable oil
1 clove garlic, minced
1 tbsp cooking oil
1/2 cup thinly bais-sliced celery (1 stalk)
1 cup sliced fresh mushrooms (I left these out bc I was out)
1 8.8oz pouch cooked white rice (2 cups)
1 medium carrot, shredded
1/2 cup frozen peas, thawed
2 tbsp soy sauce
1/4 cup cup sliced green onion (2)
1. In a small bowl combine eggs and the 1 tsp soy sauce
2. Pour the sesame oil into wok or large skillet. Preheat Over medium heat. Add the egg mixture and garlic; stir gently to scramble. When set remove egg mixture from wok and cut up and large pieces. Remove wok from heat.
3. Pour the cooking oil into wok or skillet. (Add more oil if necessary during cooking.) Return to med-high heat. Stir-fry celery in hot oil for 1 minute. Add mushrooms; stir-fry for 1-2 minutes more until vegetables are crisp-tender.
4. Add cooked rice, carrot and peas. Sprinkle with the 2 tbls soy sauce. Cook and stir for 4-6 minutes or until heated through. Add cooked egg mixture and green onion; cook and stir for about 1 minute more or until heated through.
Per 2/3 cup: 141 cal 6g total fat (1 g sat fat), 71 mg chol., 418 mg sodium, 18g carbo., 2g fiber, 5g pro.
Daily Values: 31% vit. A, 8% vit. C, 3% calcium, 5% iron
Exchanges 1/2 Vegetable, 1 starch, 1 fat
I added Garlic baked chicken. I used chicken breast a bit of light olive oil and sprinkled garlic salt on both sides, poked it through a bunch with a fork and then used ms. dash garlic and herb and sprinkled it on both sides and then spread around. Baked in 350 degrees in the oven for about 25-30 minutes.
IT IS SO GOOD!!! TRY IT!!!