Broccoli Slaw Fried "Rice"

Weekend movie nights pair so well with Chinese take out; my favorite: fried rice. I have tried many renditions of this traditional Chinese dish; however this Broccoli Slaw Fried "Rice" is up there with my favorites. The recipe still has the delicious flavors and crunchiness of cashews but delivers at least 2 servings of vegetables and is half the fat. Use Tamari soy sauce in this recipe for a gluten free dish.

Recipe:

1/2 package broccoli slaw
4-5 sliced baby portobello mushrooms
2 egg whites
1 tbsp yogurt butter
1 tbsp minced garlic
1 tbsp soy sauce (gluten free)
1/4 tbsp sesame oil
2 green onion stalks finely chopped
handful raw cashew pieces
salt, pepper, and crushed red pepper to taste

1. Place 1/2 package of broccoli slaw in food processor and pulse until finely chopped (rice like texture)
2. Scramble egg whites over medium heat; season with salt and pepper and set aside.
3. Heat butter and garlic in pan over medium heat until fragrant. Add mushrooms and sauté until soft.
4. Add broccoli slaw to pan with soy sauce, sesame oil, salt, pepper, and crushed red pepper. Cook for about 3-5 minutes.
5. Add egg and cook for additional 1 minute.
6. Transfer to bowel and top with scallions and cashews.