Ingredients

	2 spray(s) cooking spray, divided
	1 large egg(s), beaten
	2 medium uncooked scallion(s), cut into 1-inch pieces
	1 medium sweet red pepper(s), thinly sliced
	1 cup(s) frozen peas and carrots
	1 Tbsp minced garlic
	1 Tbsp ginger root, fresh, minced
	1 1/2 cup(s) cooked brown rice, cooled
	4 tsp low sodium soy sauce
	1 tsp rice wine vinegar

Instructions

• Coat a large nonstick skillet with cooking spray; heat over medium heat. Add egg and swirl to coat pan; cook egg through, remove to a plate and break egg up into small pieces with a fork.
  
• Off heat, recoat skillet with cooking spray. Add scallions, pepper, peas and carrots, garlic and ginger to skillet; sauté for 5 minutes. Add rice; heat through. Stir in cooked egg, soy sauce and rice wine vinegar; serve. Yields about 3/4 cup per serving.

Notes

• This dish works best with completely cooled rice. If you don’t have any rice already cooked, cook 3/4 cup uncooked brown rice according to package instructions and spread out on a sheet pan to cool while you prep the vegetables.
  
  Craving Pork Fried Rice? Just add some diced Canadian Bacon to the skillet with the veggies (could affect PointsPlus values).
  
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