Faux Fried Rice

3/4 cup finely chopped onion
2.5 tbsp. olive oil
2 eggs, lightly beaten
3 drops soy sauce
3 drops sesame oil
1/2 cup finely chopped carrot
1/2 cup frozen peas, thawed
4 cups cooked spaghetti squash, chopped
4 scallions, chopped
2 tbsp. soy sauce

heat 1 tbsp. oil in wok, add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes. remove from wok.
Allow wok to cool slightly.
Mix eggs with 3 drops of soy and 3 drops sesame oil. set aside.
add 1/2 tbsp. oil to wok, swirling to coat surfaces. add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok and chop into small pieces.
heat 1 tbsp. oil in wok; add carrots, peas, and cooked onion; stir fry for 2 minutes.
add spaghetti squash and scallions, tossing to mix well. stir fry for 3 min.
add 2 tbsp. soy sauce and chopped egg to mixture and fold in. stir-fry for 1 minute more. Serve.


Serving Size: makes five one cup servings

Number of Servings: 5

Recipe submitted by SparkPeople user CAROLINAKIWI.