Try this Ham and Egg Fried Rice recipe, or contribute your own.
Suggest a better descriptionBoil the peas, uncovered for 5 to 10 minutes. Drain and run cold water over them. Have the peas, oil, eggs, rice, salt, ham and scallions handy. Heat a 10" skillet over a highheat for 30 seconds. Pour in 1 teaspoon of oil, swirl it about in the pan and reduce the flame to moderate. Pour in the beaten eggs. They will form a film on the bottom of the pan at once. Immediately lift this film gently with a fork and push it to the back of the pan to As soon as the eggs are set, but before they become dry or begin to brown, transfer them to a small bowl and break them up with a fork. Pour the remaining 2 tablespoons of oil into the pan. Swirl it around and heat it for 30 seconds. Add the rice and stir fry 2 to 3 minutes until all grains are coated with oil. Add the salt, peas and ham and stir fry for 20 seconds. Return the eggs to Serve at once. Serves 4. Recipe By :
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Serving Size: 1 Serving (350g) | ||
Recipe Makes: 4 | ||
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Calories: 543 | ||
Calories from Fat: 218 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.3g | 32 % | |
Saturated Fat 6.1g | 31 % | |
Monounsaturated Fat 10.1g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 536.9mg | 165 % | |
Sodium 312.8mg | 11 % | |
Potassium 374.5mg | 10 % | |
Total Carbohydrate 55.1g | 16 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 54.1g | ||
Protein 25.1g | 36 % | |
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: 543
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