Egg (Fried) Rice - 8pp (Weight Watchers Recipe)

I have put part of the title in brackets on this because in truth, although I've made it in a large frying pan, there's no oil (other than a little calorie controlled cooking spray) so it's not really fried. It's just tasty chinese style rice, perfect as an accompaniment to some chicken and stir fried vegetables or just on it's own for lunch. As I have made it for lunch, I cheated and used ready cooked rice so it was quicker, but you could just as easily boil your own rice. I also used ready chopped and frozen garlic and ginger, again, to make this quickly. Fresh would be fine too


Ingredients (Serves Two)

1 portion cooked wholegrain rice (either half a precooked pack, or 60g dried weight cooked - this should be freshly cooked)
2 medium eggs
2 tablespoons Soy Sauce
2 tablespoons dry sherry
1 bunch spring onions
1 tsp finely chopped garlic
1 tsp finely chopped ginger
a few red chilli flakes (optional)
Calorie controlled cooking spray (I use Fry Light - 1 calorie per spray)

Weight watchers notes - pp per serving are as follows: rice is 5pp, egg is 2pp, sherry is 1pp

Method
1. Chop the spring onions finely and hold back a little for garnish
2. Spritz a large frying pan with calorie controlled cooking spray and heat it to a high heat
3. Add the garlic, ginger, chilli (is using) and spring onions to the pan and stir fry gently for around 2 minutes

4. Add the rice, soy sauce and sherry to the pan and stir fry until combined
5. Beat the eggs and add them to the rice, stirring immediately to try and avoid any sticking and continuing until the egg is cooked through.
6. Serve and garnish with the reserved chopped spring onion

Yum! (And, if you cheat like me, quicker than ordering take away!)