In a bowl, lightly beat the eggs with a pinch of the salt and a few pieces of scallion. Heat oil in a preheated wok, and lightly scramble the eggs. Add the rice and stir to make sure that each grain of rice is separated. Add the remaining salt, scallions, and the peas. Blend well and serve. Source: A Taste Of The East by Deh-Ta Hsiung, Rafi Fernandez and Steven : Wheeler, page 76 Submitted By A4GY@JUPITER.SUN.CSD.UNB.CA (N. WEBBER) On TUE, 2 MAY 1995 213528 GMT
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (342g)|
|Recipe Makes: 4|
|Calories from Fat: 212 (47%)|
|Amt Per Serving||% DV|
|Total Fat 23.6g||31 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 10.1g|
|Polyunsanturated Fat 4g|
|Cholesterol 793.1mg||244 %|
|Sodium 270.9mg||9 %|
|Potassium 377.2mg||10 %|
|Total Carbohydrate 31.7g||9 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 29.9g|
|Protein 28.2g||40 %|
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: 452
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.