Prepare Basic Rice recipe. Allow to cool to room temperature. Scramble eggs in 1 teaspoon of peanut oil over medium heat until cooked; then cut into small pieces and reserve. Combine sauce ingredients and reserve. Heat wok over high heat for 30 seconds. Add 1 tablespoon peanut oil and coat wok with spatula. When a wisp of white smoke appears, add ginger, stir briefly. Add broccoli stems, stir and cook for 20 seconds. Add shrimp, stir and cook for 30 seconds. Add the cooked rice and mix well, turning, for 5 minutes until the rice mixture is very hot. Stir the sauce, pour over rice, and mix thoroughly. Add eggs and stir. Add sundried tomatoes and mix to combine thoroughly. Add the scallions and coriander and mix well. Turn off heat, transfer to a heated dish, and serve. Yield: 6 servings NOTES : Recipe Courtesy of Eileen Yin Fei Lo, Author of The Chinese Way Recipe by: IN FOOD TODAY SHOW # INL168
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|Serving Size: 1 Serving (2111g)|
|Recipe Makes: 1|
|Calories from Fat: 810 (17%)|
|Amt Per Serving||% DV|
|Total Fat 90g||120 %|
|Saturated Fat 26g||130 %|
|Monounsaturated Fat 34g|
|Polyunsanturated Fat 15.5g|
|Cholesterol 3343.6mg||1029 %|
|Sodium 2089.9mg||72 %|
|Potassium 3187mg||84 %|
|Total Carbohydrate 799g||235 %|
|Dietary Fiber 34.1g||136 %|
|Sugars, other 764.9g|
|Protein 189.5g||271 %|
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Calories per serving: 4849
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