Fried Rice and Baked Crab Rangoon

I leaned how to make my fried rice from my mom, however, it is my own version...  She makes her's a little different and adds different things. Feel free to do the same.  There really is no recipe as far as I know, so this is basically how I do it...  I also make just enough for the four of us.  Feel free to add more or less to fit your family needs.

Fried Rice

2 chicken breast cut in cubes

½  lb bacon, cut in pieces (I use lower sodium bacon)

1-2 green peppers, diced

½ bunch of green onions, chopped

2 eggs

Low sodium soy sauce

3 cups cooked brown rice  (I use brown, my mom uses white)

In large, deep frying pan or wok, cook bacon and chicken on med-high heat.  When bacon and chicken are almost cooked, drain the grease, then toss in veggies (feel free to add in other veggies you like).  I also pour some soy sauce in with the veggies, about 2-3 Tbs. 

Cook until veggies are cooked, about 2-3 minutes.  Then I add the rice and pour some more soy sauce on it, to your liking.  Cook for a few minutes.  Then make a circle in the middle of the pan so you can crack the two eggs in the middle and slightly scramble them.  Then mix it all together and cook for about two more minutes.

Other ingredients you could use:  Steak, shrimp, peas, onion, carrots, bean sprouts, water chestnuts, really anything…

Crab Rangoon   From weight-watchers-recipes.net off pintrest

Ingredients:

1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
14 won ton wrappers
1 small green onion
4 oz surimi imitation crab
3 oz cream cheese

Directions:
In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth.
Stir in crab and onion.
Place 2 teaspoonfuls in the center of each wonton wrapper.
Moisten edges with water; bring corners to center over filling and press edges together to seal.
Place on a baking sheet coated with non-stick cooking spray.
Lightly spray wontons with nonstick cooking spray.

Bake at 425 °F (210 °C) for 8-10 minutes or until golden brown. Serve warm.

Makes 14 Crab Rangoon (2 Per Serving)

Nutritional Info Per Serving: Calories 94; Total Fat 2.29g; Cholesterol 12mg;
Sodium 147mg; Potassium 40mg; Carbs 12.03g; Fiber 0g; Protein 5.76g

If you don't have time to make crab rangoon, I also pick up frozen spring rolls, or they have frozen egg rolls, for when I am in a hurry...