allrecipes.com -- "This fried rice uses leftover vegetables and meat (chicken, ham, pork)--a great way to use leftovers for a dish that can be ready in about 30 minutes. It tastes so good that my son and husband fought over the last helping!"
PREP TIME 15 Min ; COOK TIME 20 Min ; READY IN 35 Min
Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Pour in the eggs; cook and stir until scrambled and firm. Remove from wok, and set aside.
Put remaining 2 tablespoons of oil in the wok and turn heat up to high. Stir in rice until each grain is coated with oil. Stir in chicken, celery, carrot, peas and green onions. Reduce heat to medium, cover and allow to steam for 5 minutes. Stir in scrambled eggs and soy sauce, and cook until eggs are heated through.
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|Serving Size: 1 Serving (365g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 106 (17%)|
|Amt Per Serving||% DV|
|Total Fat 11.8g||16 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 134.6mg||41 %|
|Sodium 128.2mg||4 %|
|Potassium 941.8mg||25 %|
|Total Carbohydrate 101.6g||30 %|
|Dietary Fiber 7.1g||28 %|
|Sugars, other 94.5g|
|Protein 28.8g||41 %|
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Calories per serving: 633
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