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Combine 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 email@example.com on Jan 28, 1997.
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|Serving Size: 1 Serving (523g)|
|Recipe Makes: 5|
|Calories from Fat: 48 (5%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 879
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