I started out the day with my favorite combination - egg, onion and peppers. The only thing that is better than that is when you add a potato!
Lunch today was an effort to clean out the office fridge. We are moving our office this weekend - so the more we get rid of before Saturday, the better!
By the time we got home, dinner really needed to be quick. I had a huge container of leftover brown rice that I intended for fried rice - and since we had leftover pork tenderloin - it became "Pork Fried Rice". I simply modified the recipe for Easy Fried Rice from the WW Getting Started Booklet.
EASY FRIED RICE
Makes 6 servings...4 PointsPlus per serving
2 sprays of cooking spray
2 - large eggs, lighty beaten
1 cup carrots, shredded
1 cup scallions, sliced and divided
3 cups cooked rice
1/2 cup frozen green 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 - tilting pan so that the eggs cover the bottom.
When eggs start to set, break them up into pieces with a heatproof spatula or wooden spoon. Cook eggs until cooked through -about 1 minute more - then remove from skillet and set aside.
Off heat, recoat same skillet with cooking spray; set over medium-high heat. Add carrots and all but 2 Tbsp scallions; saute until carrots are crisp-tender; about 2 to 3 minutes.
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.
(Just for the record - I had no frozen peas...and added 9.5 oz of cubed leftover pork to make it a main dish. Since there are three of us in our household, we each had a double portion at 10pp each!)