Low Fat Pumpkin Cake

INGREDIENTS:

2 c Uncooked converted white
-rice
2 lg Eggs
Whites from 2 large eggs
8 oz Boneless pork loin--fat
-removed; 1/2 inch strips
8 oz White mushrooms ( 3 cups);
-sliced
6 Scallions white and green
-parts separated; chopped
2 c (10 ounces) frozen green
-peas; thawed
1 cn (8 ounce) sliced water
-chestnuts; drained
1/2 c Bottled stir-fry sauce

Cook rice as directed on package, let cool. Meanwhile whisk eggs and egg whites in a small bowl until frothy. Coat a large nonstick skillet with nonstick cooking spray. Place over very low heat add eggs, cover and cook 8 minutes or until almost set but not browned. Turn pancake over using a broad spatula and cook 2 minutes longer or until cooked through. Remove to a cutting board, cool, then cut in strips. Cool skillet, spray again and place over medium-high heat. Add pork and stir 3 to 4 minutes until no longer pink. Remove from pan. Add mushrooms and white parts of scallions. Cook, stirring often, 4 minutes or until mushrooms release their liquid and are tender. Stir in rice, egg strips,pork and remaining ingredients. Cook 5 minutes or until heated through.

NOTES : 398 calories per serving with 4 grams fat...