Fancy Fried Rice
|Egg white/Null||1 (Null)|
|Egg beaters/Null||1 (Null)|
|Liquid butter buds/1 tablespoon fat-free chicken broth||1 Tablespoon (Null)|
|Minced garlic/Null||2 Teaspoon (In A Jar)|
|Thinly sliced celery/Null||1⁄2 Cup (8 tbs) (Null)|
|Chopped green pepper/Null||1⁄4 Cup (4 tbs) (Null)|
|Sliced green onion/Null||1⁄2 Cup (8 tbs) (Null)|
|Thinly sliced carrots/Null||1⁄4 Cup (4 tbs) (Null)|
|Cooked rice/Null||2 Cup (32 tbs) (Null)|
|Bean sprouts/Null||1 Cup (16 tbs) (Null)|
|Low sodium soy sauce/Null||4 Tablespoon (Null)|
|Lemon juice/Null||1 Tablespoon (Null)|
|Sherry/Null||1 Tablespoon (Or Cooking Sherry)|
|Ground ginger/Null||1⁄4 Teaspoon (Null)|
Pour eggs into a non-stick skillet sprayed with a non-fat cooking spray.
Cook until set in one large pancake.
Remove from pan, cool, cut into thin strips and reserve.
Heat 1 Tbs.liquid Butter Buds or chicken broth in pan, adding garlic, celery, green pepper, green onion (not 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.
Place on serving dish and sprinkle on egg strips and tops of green onions.