| 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>
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Nutrition (calculated from recipe ingredients)
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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