Pad Thai
Ingredients:
2 tsp. peanut oil, divided
2 large eggs
1/4 cup chopped scallions
1/2 cup carrots, diced or pre-shredded
3 cloves garlic, minced
1 1/3 cups leftover white rice
1/4 cup black bean sauce
1/4 cups fat free reduced-sodium chicken broth(optional)
1 cup diced cooked pork
Morton Lite Salt®
ground black pepper
Preparation:
Heat 1 tsp. of the oil in a large skillet over medium heat. Add eggs and cook 2 to 3 minutes, stirring frequently, until cooked through and scrambled. Remove eggs from pan and set aside.
To the same skillet over medium heat, add remaining1 tsp. oil. Add scallions, carrots and garlic and sauté 2 minutes.
Add rice and pork; cook 1 minute, stirring constantly. Add black bean sauce and stir to coat rice. If the black bean sauce is overly thick, add chicken stock and bring to a boil.
Reduce heat to low, cover and simmer 5 minutes, until liquid is absorbed. Fluff with a fork and season, to taste, with salt and black pepper.
Stir in cooked egg just before serving.
Makes: 4 servings
Serving size: 1/4th recipe
LA Exchange: 1/2 Protein, 1 Vegetable, 1 Starch, 1 Condiment
