Feel free to use leftover rice from last night's takeout. The secret to good fried rice is starting with cold cooked grains.
1 In a large skillet or wok, heat 1 tablespoon of the oil over medium-high heat.
2 Add the eggs and scallions. Cook, breaking up the eggs with a spoon until they are lightly browned.
3 Stir in the meat, vegetables, rice, and the remaining oil. Increase heat slightly and cook until the rice is crispy, about 5 minutes.
4 In a small bowl, combine the soy sauce with 4 tablespoons of water. Pour the mixture over the rice.
5 Continue cooking, stirring occasionally, until the rice has absorbed all the liquid, 3 to 5 minutes. 6 Season with the salt and pepper and serve, with extra soy sauce on the side.
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Serving Size: 1 Serving (76g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 147 | ||
Calories from Fat: 116 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.9g | 17 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 93.1mg | 29 % | |
Sodium 310.5mg | 11 % | |
Potassium 118.5mg | 3 % | |
Total Carbohydrate 4.7g | 1 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 3.3g | ||
Protein 4.5g | 6 % | |
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: 147
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