Vegetable Fried Rice

3 eggs
4 scallions, sliced
1/2 cup chopped cilantro
2 TBSP reduced-sodium soy sauce
2 TBSP water
1/4 tsp sugar
2 tsp. Asian (dark)sesame oil
1 leek, clened and cut into thin strips
1 carrot, thinly sliced
1 red bell pepper, seeded and chopped
2 TBSP grated peeled fresh ginger
5 garlic cloves, minced
3 cups cold cooked rice
1/4 cup unsalted dry-doasted peanuts, chopped
2 TBSP rice-wine or cider vinegar
1/2 tsp salt

Whisk the eggs, 1/4 of the scallions, 1/4 of the cilantro, 1 TBSP soy sauce the water, and sugar in a bowl, blending until the sugar dissolves.

Spray a nonstick skillet with nonstick spray and set over medium heat. Pou in the egg mixture and cook, stirring gently, until scrambled. Remove from the skillet and let cool, then cut into thin strips.

Heat the oil in the nonstick skillet, then add the leek, carrot, and bell pepper. Saute until softened, then add the ginger and garlic and saute until fragrant. Add the rice and cook, stirring constantly, until heated through. Stir in the peanuts, vinegar, slat, the cooked eggs and the remaining scallions, cilantro, and say sauce. Cook, stirring the mixture until the liquid evaporates and the flavors are blended, about 2 minutes longer.

Serves 4

Points per serving: 7