Try this Fried Rice with Bok Choy, Ham, and Egg recipe, or contribute your own.
Suggest a better descriptionCombine 1/2 cup water and mushrooms in a saucepan, and bring to a boil; remove from heat. Cover; let stand 30 minutes. Drain mushrooms, reserving 3 tablespoons cooking liquid. Remove and discard stems. Chop caps; set aside. Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add egg; tilt skillet so egg covers bottom. Cook 1-1/2 minutes or until set. Remove egg; cut into 1-inch strips. Set aside. Heat remaining oil in skillet. Add gingerroot and garlic; stir-fry 30 seconds. Add mushroom caps, bok choy, and ham; stir-fry 1 minute. Add rice; stir-fry 2 minutes. Add reserved mushroom cooking liquid, egg strips, broth, salt, and pepper. Increase heat to high, and stir-fry 2 minutes or until liquid is nearly absorbed. Yield: 5 servings (serving size: 1 cup). Per serving: 265 Calories; 7g Fat (24% calories from fat); 12g Protein; 39g Carbohydrate; 11mg Cholesterol; 525mg Sodium Recipe by: Cooking Light, Mar/Apr 1993, page 151 Posted to MC-Recipe Digest V1 #433 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (523g) | ||
Recipe Makes: 5 | ||
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Calories: 879 | ||
Calories from Fat: 48 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.4g | 7 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 11.9mg | 4 % | |
Sodium 375.1mg | 13 % | |
Potassium 286.1mg | 8 % | |
Total Carbohydrate 180.2g | 53 % | |
Dietary Fiber 9.1g | 36 % | |
Sugars, other 171.1g | ||
Protein 22g | 31 % | |
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: 879
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