Heat half of the oil and scramble the eggs until thoroughly cooked. Remove from pan and set aside.
Heat the remaining oil and add onions, garlic and ginger. Saute for 30 seconds. Add rice and stir-fry for 2-3 minutes. Add soy sauce, chicken, peas, eggs and season to taste.
Cook for a minute, and serve while hot.
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|Serving Size: 1 Serving (321g)|
|Recipe Makes: 3|
|Calories from Fat: 156 (35%)|
|Amt Per Serving||% DV|
|Total Fat 17.4g||23 %|
|Saturated Fat 4.1g||20 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 310mg||95 %|
|Sodium 1486.9mg||51 %|
|Potassium 333.5mg||9 %|
|Total Carbohydrate 49.5g||15 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 47.8g|
|Protein 22.9g||33 %|
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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: 450
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