Rise and drain rice. Bring rice and 1 3/4 cups water to boil. Reduce heat and simmer 15 minutes. Remove from heat and let stand 7 minutes. Meanwhile, season chops to taste with salt and pepper. Dip chops in egg yolks mixed with 2 tablespoons water, then in bread crumbs. Heat oil in large skillet, add chops, fry 4 to 5 minutes on each side. Cut meat from chops in strips and set aside. Melt butter in skillet. Add mushrooms and onion and saute until tender. Add meat and blend in soy sauce and broth. Bring to boil. Beat eggs and add to mixture. Cook until eggs are firm. Place meat and egg mixture over rice.
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|Serving Size: 1 Serving (1005g)|
|Recipe Makes: 6|
|Calories from Fat: 817 (53%)|
|Amt Per Serving||% DV|
|Total Fat 90.8g||121 %|
|Saturated Fat 22.8g||114 %|
|Monounsaturated Fat 42.4g|
|Polyunsanturated Fat 17.5g|
|Cholesterol 1762.4mg||542 %|
|Sodium 1148.5mg||40 %|
|Potassium 1342.7mg||35 %|
|Total Carbohydrate 85.7g||25 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 81.3g|
|Protein 90g||129 %|
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Calories per serving: 1536
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