Heat the oil in a large skillet or wok. Add the vegetables. Stir fry quickly (3-4 minutes). Add the rice and ham. Mix thoroughly, adding more oil if needed. Season to taste with salt, pepper and soy sauce. Add the shrimp. Stir fry until heated through. Melt the butter in a separate skillet. Beat the water into the eggs. Cook without stirring to make a pancake, do NOT turn. Cut the pancake into thin strips. Sprinkle over the fried rice. Serve. JOEL.EHRLICH@SALATA.COM (JOEL EHRLICH) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (468g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 521 (60%)|
|Amt Per Serving||% DV|
|Total Fat 57.9g||77 %|
|Saturated Fat 16g||80 %|
|Monounsaturated Fat 23.6g|
|Polyunsanturated Fat 12.4g|
|Cholesterol 1072.8mg||330 %|
|Sodium 580.2mg||20 %|
|Potassium 399.2mg||11 %|
|Total Carbohydrate 51.5g||15 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 51.3g|
|Protein 35.9g||51 %|
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Calories per serving: 872
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