Bring stock to a boil in a medium sized saucepan with a cover. Add salt and the rice, cover and cook over medium heat until done but not mushy, about 15 minutes. Pour the oil into a heavy 10-inch frying pan and heat until hot. Add the rice and stir-fry for 10 minutes. Add the rest of the ingredients and stir until well mixed. Cover and continue cooking for 10 minutes more, stirring occastionally. Posted to MM-Recipes Digest V3 #297 Date: Wed, 30 Oct 1996 14:42:36 -0800 From: Mark and Lisa Babcock
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|Serving Size: 1 Serving (1365g)|
|Recipe Makes: 1|
|Calories from Fat: 498 (35%)|
|Amt Per Serving||% DV|
|Total Fat 55.3g||74 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 32.6g|
|Polyunsanturated Fat 14.4g|
|Cholesterol 28.8mg||9 %|
|Sodium 2177.5mg||75 %|
|Potassium 1932.9mg||51 %|
|Total Carbohydrate 185.4g||55 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 178.9g|
|Protein 39.4g||56 %|
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Calories per serving: 1406
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