Try this Egg Fried Rice recipe, or contribute your own.
Suggest a better descriptionHeat pot over high and add 1 tablespoon peanut oil. Add eggs and scramble a few minutes. Remove from the pot and scramble a few minutes. Remove from the pot and set aside. Wipe down the pot. Reheat pot and add remaining peanut oil. Add rice and stir well. Add tomatoes, stir fry for a few minutes. Return the eggs to the wok. Season with soy sauce, sesame oil and white pepper. Add onion and mix well.
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Serving Size: 1 Serving (806g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1762 | ||
Calories from Fat: 273 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.4g | 40 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 13.4g | ||
Polyunsanturated Fat 9.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 792.4mg | 27 % | |
Potassium 1359.6mg | 36 % | |
Total Carbohydrate 332.5g | 98 % | |
Dietary Fiber 9.7g | 39 % | |
Sugars, other 322.8g | ||
Protein 33g | 47 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1762
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