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Name: Fried Rice 4
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 tb Cooking oil; 1 Egg beaten; 3 tb Soy sauce; 1 Clove garlic mashed and; 2 c Cooked rice (any kind); 1/2 md Onion, chopped into 1/4 inch

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INGREDIENTS

2 tb Cooking oil
1 Egg ; beaten
3 tb Soy sauce
1 Clove garlic mashed and
2 c Cooked rice (any kind)
1/2 md Onion, chopped into 1/4 inch

INSTRUCTIONS

Hey folks. You can make fried rice with any kind of rice. Without it sticking together. This isnt so much a specific recipe as a "kinda" one. Vary proportions to suit yourself. These quantities will work to give you ungummy rice. Heat 1/2 of the oil over medium heat and cook the egg into a flat sheet removing from the pan when just set. Cut into matchsticks. Heat the rest of the oil and add onion and cook for maybe 5 minutes. Add garlic and cook for 3 more. Add rice and toss to mix with onion and garlic. Add more oil if needed to keep rice from sticking. Add soy stirring to mix well and distribute evenly. When rice is hot, return egg to pan mixing in. Turn out onto platter or bowl. You can add slivers of cooked meats. Seafood. More and different vegetables. More egg. Leftovers. Posted to EAT-L Digest 21 October 96 Date: Mon, 21 Oct 1996 23:34:26 -0700 From: Bob Pastorio

NOTES

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Fried Rice 4

2 tb Cooking oil
1 Egg beaten
3 tb Soy sauce
1 Clove garlic mashed and
2 c Cooked rice (any kind)
1/2 md Onion, chopped into 1/4 inch

Hey folks.  You can make fried rice with any kind of rice.  Without it  sticking together.    This isnt so much a specific recipe as a "kinda" one.  Vary proportions to  suit yourself.  These quantities will work to give you ungummy rice.    Heat 1/2 of the oil over medium heat and cook the egg into a flat sheet  removing from the pan when just set.  Cut into matchsticks.  Heat the rest  of the oil and add onion and cook for maybe 5 minutes. Add garlic and cook  for 3 more. Add rice and toss to mix with onion and garlic. Add more oil if  needed to keep rice from sticking. Add soy stirring to mix well and  distribute evenly. When rice is hot, return egg to pan mixing in. Turn out  onto platter or bowl.    You can add slivers of cooked meats.  Seafood.  More and different  vegetables.  More egg.  Leftovers.  Posted to EAT-L Digest 21 October 96    Date:    Mon, 21 Oct 1996 23:34:26 -0700    From:    Bob Pastorio <pastorio@RICA.NET>

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Nutrition

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Serving Size: 1 Serving (92g)
Recipe Makes: 1 Servings

Calories: 327
Calories from Fat: 297 (91%)

Amt Per Serving		% DV

	Total Fat 33g	44 %
	Saturated Fat 3.6g	18 %
	Monounsaturated Fat 19.6g
	Polyunsanturated Fat 8.6g
Cholesterol 211.5mg		65 %
Sodium 824.1mg		28 %
Potassium 95.6mg		3 %
Total Carbohydrate 1.1g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 1g
Protein 7.7g		11 %
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.

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Calories per serving: 327

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