| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Meats | Chinese | 4 | Servings | |
INGREDIENTS
| 4 | c | Cooked rice |
| 2 | Eggs | |
| 1 | c | Each of shredded or diced |
| meat and vegetables | ||
| 1/4 | c | Diced green onion |
| 2 | T | Soy sauce |
| 1/2 | t | Sugar. |
INSTRUCTIONS
Here's the fried rice recipe that I always use--it's from the Encyclopedia under Chinese Cookery. It is difficult to give exact ingredients and quantities becasue Fried Rice is a versatile dish and an excellent way to use leftovers. Cooked meat and vegetables are combined with cooked rice, beaten eggs (sometimes the eggs are cooked first in a thin sheet and shredded), and seasonings, and stir-fried until thoroughly heated. For 4 cups cooked rice you will need 2 eggs, 1 cup each of shredded or diced meat and vegetables, and 1/4 cup diced green onion. Pork, ham, chicken, beef, crabmeat, shrimps, or lobster can be used. Two or more vegetables can be combined to make the cup needed--mushrooms, water chestnuts, bamboo shoots, bean sprouts, or peas. Season with 2 tblesp. soy sauce and 1/2 tsp. sugar. Makes 4 servings. NOTE: For best results, start with well-chilled cooked rice. Posted to EAT-L Digest 22 October 96 Date: Tue, 22 Oct 1996 20:57:03 -0700 From: Julie Sterchi <sterchi@WABASH.NET>
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Nutrition (calculated from recipe ingredients)
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Calories: 389
Calories From Fat: 53
Total Fat: 5.9g
Cholesterol: 166.1mg
Sodium: 368.4mg
Potassium: 341.6mg
Carbohydrates: 45.8g
Fiber: <1g
Sugar: <1g
Protein: 34.6g