Vegetable Fried Rice

Happy Monday!

During the week, I generally like to eat healthy and then splurge on the weekends. One of my favorite splurges is Chinese food, but I have not had it in a long time. I guess about a year and a half ago, my favorite Chinese restaurant closed down. Since then, I haven't really wanted to get it any other place.

If you look at the back of the restaurant, the sign is still there. As I drove by this weekend, I realized that I wanted to recreate one of my favorite dishes.

This isn't Ocean East's vegetable fried rice, but it will do. I'm sure there are more authentic ways of cooking this dish, but when I wanted it, this satisfied the craving.

Vegetable Fried Rice
Adapted from The Weight Watchers New Complete Cookbook

Makes 6 servings, serving size about 3/4 cup

Ingredients
1/2 small onion, chopped
3 cloves garlic, chopped
8 small baby carrots, thinly sliced
1.5 cup snap peas
3/4 vegetable broth
3 eggs, lightly beaten
3 cups brown rice, cooked
1 tablespoon soy sauce
1/4 teaspoon salt

Instructions
1. Spray a nonstick skillet or wok with cooking spray heat; when hot, add the onion, garlic, carrots and snap peas; saute until vegetables are crisp-tender; add vegetable broth and heat until boiling; remove to a separate bowl.

2. Spray the skillet or wok with nonstick spray and add eggs; cook until the eggs are set, breaking up with a spatula; add rice, vegetable mixture, soy sauce and salt; cook until heated through.

Nutritional Information
Calories: 171
Fat: 3
Carbs: 28
Fiber: 3
Protein: 6
Sodium: 345
Points+: 4