Oven Fried Rice

2 tsp olive oil

2 cups cooked white rice

4 egg whites

8 oz fresh bean sprouts

2 cans (4 oz each) mushrooms

1/3 cup diced lean ham

1 tbsp soy sauce

dash pepper

1/3 cup cooked diced carrot

2 green onions, chopped

Heat oven to 425. Line a cookie sheet with aluminum foil; spray with nonstick cooking spray. Stir olive oil into rice. Spread rice evenly on foil. Bake 30-35 minutes, stirring several times, until brown and crisp.

Spray a wok or skillet with nonstick cooking spray; heat over medium-high heat until spray starts to bubble. Add egg whites; cook and stir for 30-60 seconds or until egg whites are thickened throughout, but still moist. Remove and chop coarsely.

Cool wok or skillet slightly; wipe clean. Heat over medium-high heat. Add bean spouts and mushrooms; stir fry 1 minute. Stir in rice and ham. Add soy sauce, pepper, carrots, green onions and eggs; stir fry 30 seconds.

1/4 (appx 1 cup)=210 calories/3 g. fat/2 g. fiber