1 In a large skillet or wok, heat 1 tablespoon of the oil over medium-high heat.
2 Add the eggs and scallions. Cook, breaking up the eggs with a spoon until they are lightly browned.
3 Stir in the meat, vegetables, rice, and the remaining oil. Increase heat slightly and cook until the rice is crispy, about 5 minutes.
4 In a small bowl, combine the soy sauce with 4 tablespoons of water. Pour the mixture over the rice.
5 Continue cooking, stirring occasionally, until the rice has absorbed all the liquid, 3 to 5 minutes. 6 Season with the salt and pepper and serve, with extra soy sauce on the side.
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|Serving Size: 1 Serving (76g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 116 (79%)|
|Amt Per Serving||% DV|
|Total Fat 12.9g||17 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 93.1mg||29 %|
|Sodium 310.5mg||11 %|
|Potassium 118.5mg||3 %|
|Total Carbohydrate 4.7g||1 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 3.3g|
|Protein 4.5g||6 %|
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Calories per serving: 147
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