* 1 small can, sizes vary ** Add cooked chicken or beef instead of pork if preferred. Use up to 2 cups. Heat the oil in skillet; add onions, green peppers and mushrooms. Saute until tender. Stir in the cooked rice, sliced waterchestnuts and soy sauce. Lower heat and cook 7-10 minutes, stirring frequently. Mix in 3 eggs, slightly beaten, and stir constantly for about 3-4 minutes. Add the cubed pork or other meat; heat for about 1 minute more. Serve while warm. Recipe By : Jo Anne Merrill From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (675g)|
|Recipe Makes: 4|
|Calories from Fat: 549 (54%)|
|Amt Per Serving||% DV|
|Total Fat 61g||81 %|
|Saturated Fat 19.9g||99 %|
|Monounsaturated Fat 27.2g|
|Polyunsanturated Fat 8.7g|
|Cholesterol 831.7mg||256 %|
|Sodium 803.8mg||28 %|
|Potassium 494.5mg||13 %|
|Total Carbohydrate 81.3g||24 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 76.2g|
|Protein 35.3g||50 %|
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Calories per serving: 1023
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