Heat vegetable oil in a large nonstick skillet over high heat. Add 1 beaten egg and swirl the pan; let set, then transfer to a plate. Add 6 chopped scallions to the pan along with curry powder and pepper to taste; stir-fry 2 minutes. Stir in 4 cups cooked rice; spread in an even layer and cook 3 minutes. Add the egg, and salt to taste; stir to break up the egg. Drizzle with sesame oil.
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|Serving Size: 1 Serving (196g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 49 (19%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 46.5mg||14 %|
|Sodium 20.7mg||1 %|
|Potassium 136mg||4 %|
|Total Carbohydrate 46.4g||14 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 45.1g|
|Protein 6.1g||9 %|
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Calories per serving: 263
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