Stir Fried Rice

Stir Fried Rice

                                                                               

1 large egg                                                                                               

2 large egg whites

1 tablespoon vegetable oil

¾ teaspoon chopped fresh ginger

¼ cup finely chopped carrots

1 (8 oz) can sliced water chestnuts, drained

1 cup chopped fresh mushrooms

4 green onions, chopped (reserve green ends for garnish)

¾ cup instant brown rice, cooked, then cooled (or 2 cups leftover white rice)

1 ½ tablespoons oyster sauce

Fresh ground pepper

Frozen peas (optional)

Smoked turkey or ham (optional)

1. In a small bowl, whisk together the egg and egg whites. Lightly spray a large nonstick skillet with cooking spray, and place over medium heat. Pour in the eggs and swirl the pan to cook the eggs like a flat pancake. Turn once and cook until set. Remove from the pan and roll the egg pancake into the shape of a cigar. Slice across the egg to make thin strips.

2. Add the oil to the pan and turn the heat to medium high. Add the ginger, carrots, water chestnuts and mushrooms. Cook for 3 to 4 minutes, or until the vegetables are slightly soft. Add the white parts of the green onions and cook for one more minute.

3. Add the rice, oyster sauce, peas and/or meat, if desired, and stir well to coat. Cook on high for 1 to 2 minutes to “fry” rice and the reduce the heat to low and cook for about 5 more minutes or until rice and vegetables are thoroughly heated through. Add the pepper to taste and garnish with the green parts of the onion, if desired.