Vegetable fried rice

Approx. 210 calories (3 grams of fat) per serving. Recipe serves 4

Ingredients

• 2 cups cooked rice*
• 2 large eggs (whites only)
• 1 medium japanese eggplant
• 2 cups sliced mushrooms
• 4 cups raw baby spinach
• 2 Roma tomatoes, peeled
• 5 chili peppers, chopped
• 1 tsp. chopped garlic
• 1 tsp. oyster sauce
• 1 tsp. sesame oil
• 1 Tbs. soy sauce

Directions

1. Heat the oil in a wok
2. Add the garlic and egg whites to the oil.
3. Scramble the egg until slightly firm.
4. Add the rice, eggplant, chilis, and mushrooms.
5. Stir well.
6. Add the oyster sauce and soy sauce.
7. Once the eggplant softens, add the spinach.
8. Once the spinach wilts, add the tomatoes and heat until warm.
9. Serve garnished with spinach and tomato roses.

* Left-over rice works better than freshly made rice.