Cook rice adding 3 cups water. Chill Rice to room temperature. In separate pan, scramble eggs and break into small pieces. Cook chicken and leave a little pink to finish cooking in rice.
Melt butter in big frying pan or wok. Add green onions. Add rice and and then soy sauce a tablespoon at a time to taste and consistency in rice. (4 tablespoons of soy sauce was just an estimate) Add remaining ingredients and cook over high to med high heat for 6-8 min stirring and flipping constantly. ( I liked to have the shrimp and crab cook in the rice so make sure all the pieces get underneath the rice and are done or cook in separate pan and add to rice)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (486g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 184 (34%)|
|Amt Per Serving||% DV|
|Total Fat 20.4g||27 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 650.3mg||200 %|
|Sodium 563.2mg||19 %|
|Potassium 1157.5mg||30 %|
|Total Carbohydrate 36.4g||11 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 33.4g|
|Protein 52.8g||75 %|
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: 544
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