Fried Rice and Vegetables
Fried Rice with Bacon and Vegetables
Prep: 15 min, Cook: 20 min.
4-1/2 bacon slices, chopped
6 eggs, lightly beaten
1-1/2 tsp. black peppercorns, crushed
1/4 cup light soy sauce
1-1/2 chicken bouillon cubes, crumbled
1-1/2 Tbs. vegetable oil
3/4 lb. fresh mushrooms, chopped
6 ounces snow peas, thawed if frozen
1-1/2 red bell peppers, seeded and chopped
6 cups cooked rice
6 scallions, trimmed and chopped
Heat a heavy nonstick skillet or wok over medium high heat. Cook bacon 4-5 minutes, stirring frequently until crisp. Drain on paper towels. Stir eggs and peppercorns into skillet and cook 1-2 minutes, until underside of omelette is lightly browned. Turn omelette and cook 1-2 minutes or until browned on the other side. Transfer to a platter and cut into thin strips. Combine soy sauce and bouillion cube in a small bowl and set aside. Heat oil in same skillet over medium high heat. Add next 3 ingredients and cook 4-5 minutes, stirring frequently, until vegetables are just tender. Add remaining ingredients, eggs and soy sauce mixture. Cook until mixture is heated throughout.
Per serving: calories 417, fat 10.9g, 24% calories from fat, cholesterol 192mg, protein 15.8g, carbohydrates 63.2g, fiber 4.4g, sugar 4.1g, sodium 800mg, diet points 8.9.
Dietary Exchanges: Milk: 0.0, Vegetable: 1.4, Fruit: 0.0, Bread: 3.1, Lean meat: 1.0, Fat: 1.4, Sugar: 0.0, Very lean meat protein: 0.0
|
|
member logon
