Heres the fried rice recipe that I always use--its from the Encyclopedia under Chinese Cookery. It is difficult to give exact ingredients and quantities becasue Fried Rice is a versatile dish and an excellent way to use leftovers. Cooked meat and vegetables are combined with cooked rice, beaten eggs (sometimes the eggs are cooked first in a thin sheet and shredded), and seasonings, and stir-fried until thoroughly heated. For 4 cups cooked rice you will need 2 eggs, 1 cup each of shredded or diced meat and vegetables, and 1/4 cup diced green onion. Pork, ham, chicken, beef, crabmeat, shrimps, or lobster can be used. Two or more vegetables can be combined to make the cup needed--mushrooms, water chestnuts, bamboo shoots, bean sprouts, or peas. Season with 2 tblesp. soy sauce and 1/2 tsp. sugar. Makes 4 servings. NOTE: For best results, start with well-chilled cooked rice. Posted to EAT-L Digest 22 October 96 Date: Tue, 22 Oct 1996 20:57:03 -0700 From: Julie Sterchi
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|Serving Size: 1 Serving (824g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 124 (14%)|
|Amt Per Serving||% DV|
|Total Fat 13.7g||18 %|
|Saturated Fat 4.1g||21 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 528.8mg||163 %|
|Sodium 335.5mg||12 %|
|Potassium 241.9mg||6 %|
|Total Carbohydrate 148.5g||44 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 141.5g|
|Protein 30g||43 %|
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Calories per serving: 857
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