Terrific for leftover rice! 12 oz. lean beef, cut into 1/2 inch cubes (about 2 c.) 1 lg. green bell pepper, cut into 3/4 inch cubes (about 1 c.) 1 lg. red bell pepper, cut into 3/4 inch cubes (about 1 c.) 2 scallions, cut into 1/2 inch diagonal slices (about 1/2 c.) 2 tbsp. soy sauce 1 tbsp. dry sherry 4 c. cold cooked rice 2 lg. eggs, lightly beaten Thin strips green and red bell pepper (optional)

In 12 inch skillet or wok over medium-high heat, heat 2 tablespoons oil. Add half beef; cook 1 minute, stirring constantly, until browned. With slotted spoon, remove beef to bowl. Brown remaining beef in skillet; add to bowl. In same skillet over medium high heat, heat 1 tablespoon oil; add green and red peppers. Cook 1 minute, stirring constantly. Add scallions; cook 30 seconds, stirring constantly. Vegetables should be crisp-tender and scallions wilted. Stir in soy sauce and sherry; add beef and rice. Toss to combine. Cook 3 to 4 minutes over medium low heat, stirring frequently until hot. In small skillet, heat remaining 1 teaspoon oil; add eggs. Cook, stirring constantly, just until set. Break eggs into small pieces; stir into rice mixture. Spoon into serving bowl. Garnish with pepper strips, if desired. Makes 4 servings.

Per serving: 502 calories, 25 grams protein, 25 grams fat, 41 grams carbohydrates.

Note: For successful fried rice, use only cold cooked rice. Prepare rice at least 1 hour before using; cool and chill. Rice prepared a day ahead is even better.