Easy Fried Rice -slightly modified!

Hey All - thanks for thinking of me and my recovery.  My jaw is still a little sore, but I'm on the mend.  I actually had some hot coffee today (supposed to avoid going from cold to hot and back - as well as avoiding spicy foods).

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!

One egg (2pp) with some sauteed green pepper and onions (0pp)...add a banana (0pp) and a cup of coffee with fat free 1/2 n 1/2 (0pp).

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!

This poor, lonely wrap cried out for a pickle, but I left the new jar at home until after the move.  Rats!

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!)