| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs, Vegetables | Chinese | Chinese, Rice | 6 | Servings |
INGREDIENTS
| 4 | c | Hot cooked rice |
| 1 | c | Diced roast pork |
| 1 | c | Diced cooked shrimp |
| 1 | c | Diced cooked chicken |
| 2 | c | Fresh bean sprouts |
| 2 | Scallions, chopped | |
| including green ends | ||
| 1 | c | Shredded lettuce |
| 2 | Eggs, slightly stirred | |
| 1/4 | t | Ground pepper |
| 1 | t | M.s.g. |
| 1/4 | c | Soy sauce |
| 1/4 | c | Vegetable oil |
INSTRUCTIONS
Add, subtract, substitute to your heart's content. Mix together pepper, m.s.g. and soy sauce and set aside. Heat wok or frying pan hot and dry. Add one half of the oil. Turn heat to medium. Add the eggs, and stir lightly so the whites and yolks are mixed slightly. Remove from pan while still a little soft, and put aside. Turn up heat; add remainder of oil and add the meats, bean sprouts and scallions. Stir fry for 2 minutes. Add the hot rice. Pour soy sauce mixture and mix thoroughly. Put back the scrambled eggs. Turn off heat and add the lettuce. Stir and serve. Substitutions and Variations: The fresh bean sprouts may not be obtainable in your area. You may leave them out of the recipe and increase the amount of shredded lettuce to 2 cups. A small green pepper, halved and finely diced is also a good substitute for the bean sprouts, and will brighten the color. From: Jim Lee's Chinese Cookbook Shared By: Pat Stockett
A Message from our Provider:
“The task ahead of us is never as great as the Power behind us.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 240
Calories From Fat: 86
Total Fat: 9.7g
Cholesterol: 0mg
Sodium: 581mg
Potassium: 160.6mg
Carbohydrates: 32.9g
Fiber: 1.1g
Sugar: 1.8g
Protein: 5.2g