Chinese Take-out Re-do!

I LOVE Chinese fried rice, but alas all those unwanted calories.......so I just had to find a way to make it taste just as delicious and still figure friendly (so I could eat it more often, of course!)

This recipe is a deeeee-licious take on this classic dish from one of my fav cookbook authors and healthy guru/chef, Ellie Krieger, mixed, of course with a little bit of jazz-up'd fun from B-Fit4U. ENJOY!

• 1 tablespoon plus 1 teaspoon sesame oil, divided
• 2 large cloves garlic, minced
• 4 scallions, greens included, rinsed, trimmed and thinly sliced
• 1 tablespoon minced ginger
• 4 cups leftover cooked brown rice
• 3/4 cup finely diced red pepper
• 3/4 cup cooked, shelled edamame (and a handful of frozen green beans)
• 1/2 cup fresh or frozen, thawed, corn (and 1 shredded carrot)
• 6 ounces firm tofu, cut into 1/4-inch cubes (or cooked cubed chicken which is what I like as a change)
• 2 eggs, beaten (I prefer 1 egg and 2 egg whites to lower the fat, but either works)
• 3 tablespoons low-sodium soy sauce

Directions

Heat 1 tablespoon of oil in a wok or large skillet until very hot. Add the garlic, scallions and ginger and cook, stirring, until softened and aromatic, about 2 to 3 minutes. Add the rice, red pepper, edamame, corn, beans and shredded carrots and tofu (or  cooked chicken) and cook, stirring, until heated through, about 5 minutes. Make a 3-inch well in the center of the rice mixture. Add 1 teaspoon of sesame oil, then add the eggs and cook until nearly fully scrambled. Stir the eggs into the rice mixture, then add soy sauce and incorporate thoroughly. Serve hot

Calories 440 calories

Homemade fried rice saves you calories and fat grams, so enjoy!