Poached Eggs, Chinese Style
|Low calorie margarine||1 Teaspoon|
|Celery||1⁄4 Cup (4 tbs), thinly sliced|
|Broccoli||2 Teaspoon, chopped|
|Red bell pepper||2 Teaspoon, chopped|
|White onion||1 Teaspoon, chopped|
|Mushrooms||3 , sliced|
|Rice||1⁄2 Cup (8 tbs) (Cooked)|
|Eggs||2 , poached|
Melt the margarine in a small nonstick skillet.
Add vegetables and saute until crisp-tender.
Divide rice on 2 very warm serving dishes.
Place poached egg in middle of each rice bed.
Top with sauteed vegetables.