Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; saute 2 minutes. Add chicken; saute 3 minutes. Add peas, broth, curry, and cumin; bring to a boil. Reduce heat, and simmer 2 minutes. Stir in rice, salt, and pepper; cook until thoroughly heated. Spoon mixture into a medium bowl; set aside, and keep warm. Wipe skillet with a paper towel. Coat skillet with cooking spray, and place over medium heat until hot. Add eggs; tilt skillet so eggs cover bottom. Cook 2 minutes or until almost set (do not stir); turn eggs over, and cook an additional minute or until set. Remove the eggs from skillet, and chop. Add chopped eggs to the rice mixture, and stir well. Yield: 2 servings (serving size: 1-1/2 cups). Per serving: 683 Calories; 9g Fat (12% calories from fat); 40g Protein; 108g Carbohydrate; 230mg Cholesterol; 553mg Sodium Recipe by: Cooking Light, Sept. 1995, page 128 Posted to MC-Recipe Digest V1 #393 by firstname.lastname@example.org on Jan 28, 1997.
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|Serving Size: 1 Serving (579g)|
|Recipe Makes: 2|
|Calories from Fat: 283 (28%)|
|Amt Per Serving||% DV|
|Total Fat 31.4g||42 %|
|Saturated Fat 9.1g||45 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 1116.3mg||343 %|
|Sodium 588.7mg||20 %|
|Potassium 857.5mg||23 %|
|Total Carbohydrate 111.2g||33 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 106g|
|Protein 62.7g||90 %|
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Calories per serving: 993
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