Try this Chinese Pork Fried Rice recipe, or contribute your own.
Suggest a better descriptionStir-fry onion and garlic in hot oil in nonstick pan until onion is limp and golden, about 2 minutes. Add mushrooms, water chestnuts, and peas, stir-fry 2 minutes more. Add rice and stir-fry until rice is hot and well mixed with vegetables. Add pork or chicken; season with black pepper and soy sauce. Cook, stirring, until hot. Move rice to one side of pan; heat additional oil. Add beaten eggs; allow eggs to begin to set before blending with rice. When blended, add scallion; mix 1 minute. Serve immediately. NOTES : This is probably the most popular Chinese dish in Amercia. An excellent way to use leftover cooked rice as well as bits of meat, poultry, and vegetables. Recipe by: The Ultimate Rice Cooker Cookbook by Betty L. Torre Posted to recipelu-digest Volume 01 Number 449 by James and Susan Kirkland
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Serving Size: 1 Serving (750g) | ||
Recipe Makes: 4 | ||
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Calories: 941 | ||
Calories from Fat: 340 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.8g | 50 % | |
Saturated Fat 11g | 55 % | |
Monounsaturated Fat 17.8g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 548mg | 169 % | |
Sodium 485.3mg | 17 % | |
Potassium 374.3mg | 10 % | |
Total Carbohydrate 117.5g | 35 % | |
Dietary Fiber 6.7g | 27 % | |
Sugars, other 110.8g | ||
Protein 29.6g | 42 % | |
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: 941
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