Try this Chicken Fried Rice recipe, or contribute your own.
Suggest a better description1. Cook one cup converted raw white rice as package label directs. Refrigerate overnight.
2. Separate rice with fork.
3. Heat one tablespoon oil in medium skillet. Pour in eggs. Over high heat, scramble eggs, pushing them with a flat metal spatula to keep from sticking. Cook just until set and no longer runny. Set aside.
4. In remaining hot oil in large skillet, sauté scallions 1 minute; add rice. Fry, stirring quickly with flat metal spatula, until heated through.
5. Add chicken, ham, peas, rest of salt and the pepper. Heat; stir in eggs with a fork. Sprinkle with soy sauce.
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Serving Size: 1 Serving (280g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 710 | ||
Calories from Fat: 70 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 113.8mg | 35 % | |
Sodium 60mg | 2 % | |
Potassium 711.4mg | 19 % | |
Total Carbohydrate 138.9g | 41 % | |
Dietary Fiber 15.9g | 64 % | |
Sugars, other 123g | ||
Protein 23.9g | 34 % | |
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: 710
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