Quick and Easy Fried Rice

my mom used to make this for us all the time and when i was younger, i tried SEVERAl times to recreate it.  not until this year have i been successful so we have it at least twice a month.

left over rice, about two cups

you can use leftover rice from chinese takeout

or use the leftovers from last nights meal

3-4 scallions, white and green parts, diced

3 carrots, quartered lengthwise and then diced

3 eggs, scrambled

6 hot dogs, halfed lengthwise and then diced (okay, i know that's weird but you should try it!)  you can also use chicken or pork or any kind of meat you have lelftover

soy sauce

salt and pepper

garlic powder

cooking oil

begin:

scramble eggs and set aside

cook diced vegetables in two tablespoons of cooking oil on medium and start heating those puppies up

add salt and pepper  (easy on the salt)

once the carrots are slightly tender (5 minutes of stirring), add hotdogs (or other meat)

stir, stir, stir

add a touch more oil if things start sticking

now add a tablespoon of soy sauce

stir, stir, stir

you might need to add a touch more but remember it's SALTY

now add rice

i usually do handfuls at a time and make sure it doesn't stay together in balls, crumble if it's sticky

stir, stir, stir

once rice and veggies/weiners are well mixed add the scrambled eggs and....

stir, stir, stir

taste test

and you're done

leftovers are really good

holler if you have any questions.

bon appetit

haven't tried this sweet potato recipe yet but it looked so darn good i thought i would share:

Skinny Sweet Potato Casserole

Just 176 calories and 6 grams of fat

• 3 pounds sweet potatoes (about 4 large), peeled, cut into 1-inch pieces
• 1 large egg
• ¼ cup coconut sugar
• ¼ tsp allspice
• 1 cup cranberries
• Pinch of salt

Topping

• 1 cup cornflakes, crushed
• 1/2 cup (packed) coconut sugar
• 1/2 cup chopped walnuts
• 2 tablespoons unsalted organic butter, melted
• 2 tablespoons coconut oil (virgin, cold pressed), melted

Directions

Sweet Potatoes: Preheat oven to 400°F. Cook sweet potatoes in large pot of boiling water until tender, about 15 minutes. Drain; transfer potatoes to large bowl.  Using electric mixer, beat until smooth. Add egg, sugar, spice and salt; beat to blend.  Fold in cranberries.  Transfer mixture to 8 x 8-inch baking dish. Bake potatoes until beginning to brown around edges, about 20 minutes.

Topping: Mix all ingredients together in a medium bowl. Spoon topping over potatoes. Bake until golden brown, about 10 minutes longer.