Chinese Rice Snack
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INSTRUCTIONS
Add oil to rice, mix thoroughly. Add soy sauce; toss gently. (The oil and rice must be mixed first so that each grain is coated and soy sauce will distribute evenly.) Sprinkle with chopped scallions; fluff with fork. NOTES : Chinese children eat this unassuming dish after school. Leftover rice, at room temperature rather than cold, is mixed with oil and sprinkled with dark soy sauce and finely chopped scallions. Recipe by: The Ultimate Rice Cooker Cookbook by Betty L. Torre Posted to recipelu-digest Volume 01 Number 446 by James and Susan Kirkland
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (10g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 62 | ||
| Calories from Fat: 61 (98%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 6.8g | 9 % | |
| Saturated Fat 1.1g | 6 % | |
| Monounsaturated Fat 3.1g | ||
| Polyunsanturated Fat 2.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 188.5mg | 7 % | |
| Potassium 7.2mg | 0 % | |
| Total Carbohydrate 0.2g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0.2g | ||
| Protein 0.4g | 1 % | |
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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. |
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Calories per serving: 62
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