Tasty Tuesday ~ Rainbow Fried Rice

Rainbow Fried Rice

I got this recipe from Cooking Light (via the Southern Living website). I did use chicken instead of pork and left out the lettuce. The only other alteration I would make is to leave off the sesame oil at the end. It was just a bit too strong. Otherwise it was a tasty, lowfat, easy recipe!

Ingredients:
1 Tbsp. canola oil
2 large eggs, lightly beaten
3/4 cup mined yellow onion
1 cup chopped roast pork/chicken
4 cups cooked long-grain rice, chilled
3 Tbsp. soy sauce
2 cups shredded iceberg lettuce
1/2 cup frozen peas, thawed
1/4 tsp. salt
1/8 tsp white pepper
1/2 minced green onions
1 tsp. sesame oil

How to Make It:
1) Heat canola oil in large nonstick skillet over medium-high heat. Add eggs; stir fry for 1 minute or until done. Remove from pan.
2) Add chicken to pan and cook until no longer pink. Add yellow onion to pan; cook 2 minutes or until translucent. Add rice and soy sauce; stir-fry 2 more minutes.
3) Return eggs to skillet. Stir in lettuce, peas, salt, and white pepper; stir-fry 1 minute. Sprinkle with green onions and sesame oil.

Yield: 6 1-cup servings