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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Eggs Chinese Import, New, Text 1 Servings

INGREDIENTS

2 T Peanut or vegetable oil
2 c Coarsely chopped green
onions or scallions
2 c Cold cooked rice
2 Eggs, slightly beaten
1 T Soy sauce
1/2 t Salt
Freshly ground black pepper
optional

INSTRUCTIONS

In a frying pan, heat the oil and in it fry the onions until brown.
Add the cooked rice. Combine the eggs, soy sauce, and salt and pour
into the rice. Stir over the heat, until the eggs are scrambled and
cooked and the rice heated through. (Instead of scrambling the eggs,
some people cook the eggs separately in a pan with a little hot oil.
When done, they turn out the eggs, cut them in strips, and toss into
the fried rice.) Season with salt and pepper. The rice may be made in
advance to this point. Remove to a bowl and refrigerate. Just before
serving, reheat in a skillet with a small amount of oil or in the
microwave.  Yield: 4 servings Recipe By     :NATHALIE DUPREE COOKS
SHOW#ND7097  Posted to MC-Recipe Digest V1 #290  Date: Sun, 10 Nov 1996
00:00:20 -0500  From: Meg Antczak <meginny@frontiernet.net>

A Message from our Provider:

“You’re never too young for God”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 227
Calories From Fat: 90
Total Fat: 10g
Cholesterol: 372mg
Sodium: 1875.2mg
Potassium: 815.9mg
Carbohydrates: 19.6g
Fiber: 6.3g
Sugar: 6g
Protein: 17.7g


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