Baking the rice on a sheet pan guarantees more of the crispy, crunchy bits that make fried rice the perfect food. For this recipe, the older and drier the rice the better. If you must start with freshly cooked grains, spread them out on a sheet pan to dry out in the refrigerator first.
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Serving Size: 1 serving (485g) | ||
Recipe Makes: 4 servings | ||
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Calories: 416 | ||
Calories from Fat: 209 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.2g | 31 % | |
Saturated Fat 3.9g | 20 % | |
Monounsaturated Fat 10.9g | ||
Polyunsanturated Fat 6.1g | ||
Cholesterol 446.5mg | 137 % | |
Sodium 286.2mg | 10 % | |
Potassium 1619.1mg | 43 % | |
Total Carbohydrate 20.8g | 6 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 15g | ||
Protein 34.9g | 50 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 416
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