Scallop Fried Rice

Doesn't this look pretty?! This is a great variation to the normal run-of-the-mill chicken fried rice.

Enjoy!

Source: Weight Watchers Complete Cookbook

Ingredients: serves 4, points plus- 7

2 tsp canola oil

2 large eggs, lightly beaten

3/4 lb bay scallops

3 scallions, sliced

1 small red bell pepper, diced

1 portobello mushroom, stemmed and diced

1 Tbl minced peeled fresh ginger

1/4 tsp salt

1/4 tsp black pepper

2 cups cold cooked long-grain white or brown rice

1 cup frozen baby peas, thawed

1 1/2 tsp Asian (dark) sesame oil

1. Heat nonstick wok or deep large nonstick skillet over high heat until drop of water sizzles in pan; add 1 tsp of canola oil and swirl to coat pan. Add eggs and stir-fry until set, about 2 minutes. Transfer to plate. Add scallops to wok and stir-fry until just opaque in center, about 3 minutes. Transfer to a small bowl.

2. Add remaining 1 tsp canola oil to wok. Add bell pepper, mushroom, ginger, salt and black pepper; stir-fry until vegetables are crisp-tender, about 2 minutes. Add all remaining ingredients and stir-fry until heated through, about 4 minutes.

3. Break up eggs and add to wok along with scallops; stir-fry until mixed well, about 1 minute longer.

Notes- I used 1/2 cup egg beaters instead of the eggs. If you do this, remember to adjust your points down.