I serve this with the Easy Teriyaki Chicken - both Vel and David love it. (Marks: Vel: A+; David: A; Julie: A)
Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn brownish, about 8-10 minutes. Remove from wok.
Allow wok to cool slightly.
Mix egg with 6 drops each of the soy and sesame oil; set aside.
Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture, working quickly, swirl egg until it sets against the wok; when it puffs up, flip it and cook the other side briefly; remove it from wok and chop it into small pieces.
Heat 1bsp oil in wok; add whatever vegetables you're using to wok, put the onions and egg back in there, stir fry for 2 minutes.
Add rice, green onions, bean sprouts, tossing to mix well. Stir-fry for 3 minutes.
Add 2 tbsp of soy sauce and everything else to the wok and stiry-fry for a minute or two. Serve with Easy Teriyaki Chicken.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (953g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1271 | ||
Calories from Fat: 612 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 68g | 91 % | |
Saturated Fat 36.2g | 181 % | |
Monounsaturated Fat 20.7g | ||
Polyunsanturated Fat 7.7g | ||
Cholesterol 219.2mg | 67 % | |
Sodium 806.6mg | 28 % | |
Potassium 2662.7mg | 70 % | |
Total Carbohydrate 111.8g | 33 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 110.3g | ||
Protein 56g | 80 % | |
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: 1271
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