Recipe: WW Vegetable Fried Rice

WW Vegetable Fried Rice
Source: WW Simply Light Cooking

4 teaspoons peanut oil
1 cup chopped onions
1 tablespoon ginger root -- pared and minced
2 medium garlic cloves -- minced
2 cups Chinese cabbage -- coarsely chopped
1/2 cup carrot -- julienned
1/2 cup red bell pepper -- julienned
1 1/2 cups long-grain rice -- cooked
1 packet vegetable broth -- dissolved in
1/4 cup hot water
2 tablespoons low-sodium soy sauce
2 tablespoons dry sherry
1/4 pound firm tofu -- cubed
1/2 cup frozen peas
1/2 cup frozen egg substitute -- thawed
2 tablespoons scallion -- sliced (green onion)

Heat peanut oil in 10-inch nonstick skillet or wok. Add onions, ginger root and garlic. Cook over high heat, stirring quickly and frequently, about 1 minute until onions are translucent.

Add cabbage, carrot and bell pepper. Cook, stirring quickly and frequently, about 5 minutes until cabbage softens.

Add rice, dissolved broth mix, soy sauce and sherry, and stir to combine. Bring mixture to a boil.

Add tofu and peas and cook about 2 minutes until thoroughly heated.

Drizzle egg substitute over vegetable-rice mixture, stirring well to combine. Cook until egg substitute is set. Sprinkle with scallion.Servings: 4
Each Serving Provides: 1 Fat, 1 Protein, 2 Vegetables, 1 Bread, 10 optional calories

Per Serving: 258 calories, 12 g protein, 7 g fat, 35 g carbohydrate, 131 mg calcium, 568 mg sodium, 0 mg cholesterol, 3 g dietary fiber (does not include tofu).