- 1
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Ingredients
- 2 spray(s)cooking spray
- 0 SmartPoints™
- 2 largeegg(s), lightly beaten
- 4 SmartPoints™
- 1 cup(s)uncooked carrot(s), shredded
- 0 SmartPoints™
- 1 cup(s)uncooked scallion(s), sliced, divided
- 0 SmartPoints™
- 3 cup(s)cooked brown rice
- 1 ⁄4cup(s)low sodium soy sauce, or to taste
Preparation
Step 1
Coat a large nonstick skillet with cooking spray; warm pan over medium-high heat. Add eggs; tilt pan so that eggs cover bottom.
Step 2
When eggs start to set, break them up into pieces with a heat-proof spatula or wooden spoon. Cook until eggs are cooked through, about 1 minute more; remove eggs from skillet and set aside.
Step 3
Off heat, recoat same skillet with cooking spray; set over medium-high heat. Add carrots and all but 2 tablespoons scallions; sauté until carrots are crisp-tender, about 2 to 3 minutes.
Step 4
Stir in cooked rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Gently stir in cooked egg and remaining scallions; heat through. Yields about 3/4 cup per serving.