From Snowulf
1 Tbsp. peanut oil
1/2 cup chopped onion
1 1/2 cups cooked brown rice
1 cup shredded carrots
1 1/2 cup shredded Napa cabbage
3/4 cup canned sliced water chestnuts, rinsed and drained
2 Tbs low sodium soy sauce
2 large eggs, lightly beaten
1/4 cup frozen peas
`1/4 cup frozen whole kernel corn
1/2 cup fresh bean sprouts
12 oz broiled lean sirloin or rib eye steak, diced or shrimp
In a large nonstick skillet, heat oil; add onion and cook over medium heat until softened about 2 min. Stir in rice, carrots, cabbage, water chestnuts, and soy sauce, cover and cook over medium high heat 5 min.
Meanwhile, spray medium nonstick skillet with nonstick cooking spray, add eggs and scramble over medium heat, stirring frequently, until eggs are firm, about 2 min. Set aside.
Stir in peas, corn and bean sprouts into rice mixture. Cover and cook over medium high heat 3 min. Stir in scrambled eggs and diced sirloin, cook, stirring occasionally, until meat is heated through, about 2 min.
Makes 6 services
