Try this Chinese Pork Fried Rice recipe, or contribute your own.Suggest a better description
Stir-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|
|Calories from Fat: 340 (36%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 941
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