Asian

Chinese Egg Foo Scram is for Breakfast.

Chinese Egg Foo Scram takes 15 minutes to prepare.

Chinese Egg Foo Scram takes 10 minutes to cook.

Chinese Egg Foo Scram makes 1 servings.

The ingredients for Chinese Egg Foo Scram are:

Egg whites, Egg Beater Liquid Egg Whites, 2 serving (remove)
Bean Sprout (Soy), 1.5 serving (remove)
Sugar Snap Peas, Raw edible-podded, raw Snowpeas, 10 pea pods 34g, 1 serving (remove)
Baby Carrots, raw, 2 medium (remove)
Extra Virgin Olive Oil, .5 tbsp (remove)
Onions, raw, .5 medium (2-1/2" dia) (remove)
Celery, raw, 1 stalk, large (11"-12" long) (remove)
ground tumeric, 1 tsp (remove)
Pepper, black, 1 dash (remove)
Ginger, ground, 1 tsp (remove)
Mrs. Dash (R) Original Blend, 0.25 tsp (remove)
Chicken Breast (cooked), no skin, roasted, .5 ounces

Here is how you make Chinese Egg Foo Scram:

Heat oil - onions, bean sprouts, snap peas, celery, carrots, then add chicken and seasonings. Once veggies are translucent add egg whites. Serving Size: 1 bowlNumber of Servings: 1Recipe submitted by SparkPeople user EBPOOKIE.

The nutritional information for Chinese Egg Foo Scram is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 230.5

• Total Fat: 7.7 g
• Cholesterol: 8.8 mg
• Sodium: 232.5 mg
• Total Carbs: 22.5 g
• Dietary Fiber: 5.2 g
• Protein: 20.1 g

Chinese Egg Foo Scram is Asian cuisine.