Vegetable Fried Rice

Servings - 6    Serving Size - 1/6th of recipe ( approx a cup +)    Points Plus per serving - 8 points+

Calories - 293,   Total Fat - 4.6g,   Carb. - 55.7g,   Protein - 9.7g,   Fiber - 3.8g

For Sauce;

1 TBS. packed brown sugar

1 TBS. plain rice wine vinegar

2 TBS. soy sauce, low sodium 

squirt of, or more to taste, Sriracha Sauce ( you could also use 1/4 tsp. red pepper flakes in place of)

1/4 tsp. fresh ground black pepper

1/2 tsp. ground ginger

1 tsp. toasted sesame oil

For Rice:

1 quart container of leftover COLD rice ( white or brown) - approx. 4 cups of cooked rice

1/2 cup eggbeaters

1 TBS. canola oil

1/2 cup onion, diced

1/4 cup sweet red pepper, diced

3 cloves garlic, minced

2 cups frozen peas and carrots, defrosted under cool running water

1 cup canned bean sprouts

1/2 cup rough chopped, cooked  broccoli

3 scallion, sliced ( reserve 2 TBS for topping)

1 TBS. finely chopped honey roasted peanuts, for topping

1.  To make sauce:  combine all sauce ingredients in small bowl or 4 cup glass measure and whisk until combined.  Set aside. 

2. Spray a  large nonstick skillet with cooking spray and heat over med high heat.  Add the eggbeaters and cook until set.  Once set, roll up jelly roll style and set aside on a plate.  ( see picture below)  Once on plate, chop into bite sized pieces.

3.  In same skillet you cooked the eggbeaters in,  add the canola oil and the chopped onion, red pepper and garlic.  Cook until softened and fragrant ( about 5 minutes or so).   Next add into the skillet the cold rice.  Press down into the skillet.  Allow to cook without stirring it for about 5 minutes.  After 5 minutes, stir and add in the peas and carrots, broccoli, bean sprouts and scallions ( except the ones reserved for topping). 

4. Cook and stir until vegetables are hot, about another 3 - 5 minutes..  Pour in the reserved sauce and add in the reserved egg.  Mix well.  Heat through, about 2 minutes.  Top with reserved scallions and chopped peanuts.