Try this Curry Fried Rice recipe, or contribute your own.
Suggest a better descriptionHeat 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 | ||
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Calories: 263 | ||
Calories from Fat: 49 (19%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 263
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