(borrowed from the Skinny Dip Noodles website)
2 bags Skinny Dip Rice Pearls
3/4 cup frozen peas & carrots
1 egg, lightly beaten
1 green onion, sliced thin diagonally
1 teaspoon chicken broth powder (optional)
2 tablespoons soy sauce
1 teaspoon oil
1/2 teaspoon sesame oil (check Asian aisle)
Drain and rinse the Rice Pearls. Dab with paper towels to dry and place in a mixing bowl. Mix together soy sauce and sesame oil in a small cup. Pour over Rice Pearls and toss to coat evenly. Let sit to absorb flavors.
In a small saucepan bring 1″ of salted water to a boil. Add frozen peas and carrots. Cover and cook 3 minutes then drain very well.
Heat a Chinese wok or heavy skillet and oil over high heat. Add onion and cook 30 seconds. Stir in carrots and peas and push to the side.
Add the egg and break it up into pieces as it cooks. Toss with veggies and stir in the Rice Pearls. Taste and add more soy sauce, sesame oil or salt if desired.
Nutritional Info (per serving)
Carbs: 3 grams
Protein: 3 grams
Fat: 2 grams