use with leftover ham
In a large skillet over medium-high heat, heat 1 tablespoon of oil. Pour eggs into skillet. Add eggs set, lift edges, letting uncooked portion flow underneath. Remove eggs to a plate; set aside. In the same skillet, saute onion and celery in remaining oil until crisp-tender. Reduce heat. Add rice and ham; heat through. Stir in peas and corn; heat through. Meanwhile, chop egg into small pieces; gently fold into rice mixture. Sprinkle with soy sauce. Yield: 4-6 servings.
My husband and I lived in Japan for a few years and came to love that country's ethnic dishes. This dish captures the Oriental flavor better than any other recipes I've tried.
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Serving Size: 1 Serving (348g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 243 | ||
Calories from Fat: 5 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 7069.5mg | 244 % | |
Potassium 395.3mg | 10 % | |
Total Carbohydrate 43.2g | 13 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 40.4g | ||
Protein 17.5g | 25 % | |
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: 243
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