Cut chicken into thin strips. Heat oil in hot wok or large skillet over high heat. Add chicken, green onions and carrot. Stir-fry 3 minutes, or until carrot is tender-crisp. Add egg; cook, stirring gently, until firm. Stir in rice and cook until heated, gently separating grains. Add soy sauce and stir until mixture is well blended. Source: The Art of Stir-Frying Made Easy with Kikkoman Sauces Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kikkoman.zip
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|Serving Size: 1 Serving (804g)|
|Recipe Makes: 4|
|Calories from Fat: 71 (9%)|
|Amt Per Serving||% DV|
|Total Fat 7.9g||10 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 85.4mg||26 %|
|Sodium 686.1mg||24 %|
|Potassium 323.6mg||9 %|
|Total Carbohydrate 149.4g||44 %|
|Dietary Fiber 7.8g||31 %|
|Sugars, other 141.7g|
|Protein 30g||43 %|
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Calories per serving: 810
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