This Chinese fried rice has the flavor those other recipes are missing. Tastes like takeout. I want to dedicate this dish to Bergy, whose recipe "AM & B's Indonesian Mehoon" has inspired this dish. Make sure you season your rice with salt before it cooks. Add some butter to the cooking water, as well. Other seasonings should be added before you cook, as well, so it has time to get inside the rice. If you like sesame flavor, add 1 tsp. of it after you add the green onions, but do not use it as a cooking oil because it easily burns.
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|Serving Size: 1 serving(s) (439g)|
|Recipe Makes: 4 serving(s)|
|Calories from Fat: 319 (28%)|
|Amt Per Serving||% DV|
|Total Fat 35.4g||47 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 9.8g|
|Polyunsanturated Fat 19g|
|Cholesterol 0mg||0 %|
|Sodium 30.1mg||1 %|
|Potassium 343.7mg||9 %|
|Total Carbohydrate 186.1g||55 %|
|Dietary Fiber 8.4g||34 %|
|Sugars, other 177.7g|
|Protein 17.3g||25 %|
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Calories per serving: 1146
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