Vegetable Fried Rice

Cooking oil spray
2 large eggs
1 cup chopped yellow onion
1 cup finely chopped red bell pepper
1 tablespoon peanut or other vegetable oil
1 tablespoon bottled minced garlic
1/4 cup sherry wine (not cooking sherry)
3 tablespoons reduced-sodium soy sauce
4 cups of cooked long-grain rice
1 to 2 bunches green onions (for 3/4 cup chopped)
1 can (8 ounces) chopped or sliced water chestnuts, drained, optional
1 cup frozen green peas
1 1/2 tablespoons dark sesame oil
lime wedges for serving, if desired

1. Spray an extra-deep, 12-inch, nonstick skillet with cooking oil spray and begin to heat it on medium. Beat the eggs lightly, pour them into the skillet and cook without stirring (as you would an omelet) until they are almost dry. Remove to a plate and set aside.
2. Heat the peanut oil in the same skillet over medium-high heat. Add the onion and pepper and cook, stirring from time to time, for 2 minutes. Add garlic, sherry, soy sauce and rice. Continue to cook, stirring from time to time. Meanwhile, slice the green onions, using the white and enough of the tender green tops to make ¾ cup. Add them to the skillet and stir well.
3. Drain the water chestnuts, and add them to the skillet, if using. Add the peas and sesame oil. Cut the egg into small pieces, add them to the pan and stir. Stir-fry 1 minute more to heat the water chestnuts and peas and mix in the sesame oil. Serve at once, passing extra soy sauce at the table, and adding a lime wedge, if desired.

Vegetable Fried Rice

Approximate Values Per Serving: 438 calories (25% from fat), 12 g fat (2 g saturated), 106 mg cholesterol, 14 g protein, 66 g carbohydrates, 7 g dietary fiber, 535 mg sodium

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