Heat oil in nonstick pan; add egg and scramble briefly. Add rice, scallions, seafood, and green peas. Stir gently until hot; about 3 minutes. Add soy sauce; mix thoroughly before serving. NOTES : It is important to use cold rice in fried rice. A short grain white rice is used in Japan. Recipe by: The Ultimate Rice Cooker Cookbook by Betty L. Torre Posted to recipelu-digest Volume 01 Number 449 by James and Susan Kirkland
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|Serving Size: 1 Serving (246g)|
|Recipe Makes: 4|
|Calories from Fat: 60 (19%)|
|Amt Per Serving||% DV|
|Total Fat 6.7g||9 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 95.4mg||29 %|
|Sodium 142.3mg||5 %|
|Potassium 186.7mg||5 %|
|Total Carbohydrate 51.8g||15 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 50.2g|
|Protein 12.5g||18 %|
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Calories per serving: 324
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