Egg Fried Rice
Egg Fried Rice Preparation
1. Combine the sesame oil, eggs, and egg whites in a small bowl; stir well, and set aside. 2. Heat vegetable oil in a large nonstick skillet or wok over medium-high heat. Add egg mixture, and stir-fry 2 minutes. Add rice; stir-fry 3 minutes. Add green peas, salt, and pepper; stir fry 5 minutes. Add bean sprouts and green onions; stir-fry 2 minutes. Serve immediately. Yield: 5 servings (serving size: 1 cup). CALORIES 289 (21% from fat); FAT 6.8g (sat 1.4g, mono 2.3g, poly 2.4g); PROTEIN 9.5g; CARB 45.7g; FIBER 1.2g; CHOL 88mg; IRON 2.5mg; SODIUM 435mg; CALCIUM 42mg. Busted by Gail Shermeyer <email@example.com> NOTES : Cal 314.5 Total Fat 6.9g Sat Fat 1.3g Carb 51.8g Fib 2.6g Pro 10.2g Sod 188mg CFF 19.9% Recipe by: Cooking Light Magazine, January/February 1996 Posted to EAT-LF Digest by Reggie Dwork
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