Heat 2 tablespoons of the oil in a wok or heavy skillet. Stir-fry the eggs until cooked but still moist, breaking up clumps. Reserve. Heat the remaining oil in the wok and stir-fry the green onions until tender. Mix in the rice, soy sauce, pork and carrot, stirring well after each addition. Add the eggs, stir well, and remove to a serving dish. Sprinkle the peas over and serve. PINE YARD CHURCH STREET, CHICAGO From the
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|Serving Size: 1 Serving (672g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 242 (30%)|
|Amt Per Serving||% DV|
|Total Fat 26.9g||36 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 11.4g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 528.8mg||163 %|
|Sodium 327.1mg||11 %|
|Potassium 247.9mg||7 %|
|Total Carbohydrate 111.7g||33 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 106.1g|
|Protein 26.7g||38 %|
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Calories per serving: 808
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