on medium high heat, heat the oil in a large skillet or wok. Add the peas and carrots, onion, stir fry till tender. Lower the heat to medium low and push the mixture off to one side. Pour the eggs on the other side and stir fry till scrambled. Now add the rice and soy sauce and stir till blended. Stir till heated through.
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|Serving Size: 1 Serving (618g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 215 (20%)|
|Amt Per Serving||% DV|
|Total Fat 23.9g||32 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 528.8mg||163 %|
|Sodium 14282.3mg||492 %|
|Potassium 940.3mg||25 %|
|Total Carbohydrate 154.7g||45 %|
|Dietary Fiber 8.4g||34 %|
|Sugars, other 146.3g|
|Protein 54.7g||78 %|
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Calories per serving: 1051
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