Fancy Fried Rice

• 1 Egg Beater plus 1 egg white
• 2 tsp. liquid Butter Buds
• 2 tsp. minced garlic (in a jar)
• 1/2 c. thinly sliced celery
• 1/4 c. chopped green pepper
• 1/2 c. sliced green onion (reserve tops)
• 1/4 c. thinly sliced carrots
• 2 c. cooked rice
• 1 c. bean sprouts
• 4 Tbsp. low sodium soy sauce
• 1 Tbsp. lemon juice
• 1 Tbsp. sherry
• 1/4 tsp. ground ginger

1. Pour eggs into a nonstick skillet sprayed with a nonfat cooking spray. Cook until set in one large pancake. Remove from pan. Cool and cut into thin strips and reserve. Heat 1 teaspoon liquid Butter Buds in pan, adding garlic, celery, green pepper, green onion (not tops) and carrot. Brown, stirring constantly, for about 2 minutes. Add the second teaspoon of Butter Buds, adding cooked rice. Stir constantly until heated through and slightly browned. Stir in bean sprouts.
2. Mix together soy sauce, lemon juice, sherry and ginger and pour over all. Place on serving dish and sprinkle egg strips and tops of green onions. Serves 4.

egg, liquid butter, garlic, celery, green pepper, green onion, carrots, rice, bean sprouts, soy sauce, lemon juice, sherry, ground ginger

Taken from www.cookbooks.com/Recipe-Details.aspx?id=481827 (may not work)