Ingredients:
- 4 cups cooked and drained rice which has been refrigerated overnight....trust me, it has to refrigerate overnight to get the take-out rice quality
- 1-1/2 cups juilenne-cut roast pork, cooked chicken, or cooked shrimp
Directions:
- Cook the rice THE DAY BEFORE YOU WANT TO USE IT and refrigerate overnight.
- Heat oil in a deep skillet or wok.
- Cook the rice in it, stirring steadily and pressing out any lumps, until it becomes lightly browned.
- Add the pork, chicken or shrimp and salt and pepper.
- Cook about 1 minute, stirring consistently.
- Make a hollow in the center of the mixture and pour the eggs into it.
- Stir until the eggs begin to set, and then mix them into the rice mixture.
- Blend in the parsley and soy sauce.
- Garnish with the scallions.
- Serve with Duck Sauce, if you like. This was the only time I ever had fried rice restaurant-style without having to get out of my pajamas!!!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 110.76 Kcal (464 kJ) | ||
| Calories from fat | 95.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.59g | 16% | |
|---|---|---|---|
| Cholesterol | 54.56mg | 18% | |
| Sodium | 748.39mg | 31% | |
| Potassium | 96.51mg | 2% | |
| Total Carbs | 1.74g | 1% | |
| Sugars | 0.42g | 2% | |
| Dietary Fiber | 0.61g | 2% | |
| Protein | 2.98g | 6% | |
| Vitamin C | 9mg | 15% | |
| Iron | 0.8mg | 5% | |
| Calcium | 26mg | 3% | |
| Amount Per 100 g | |||
| Calories | 229.19 Kcal (960 kJ) | ||
| Calories from fat | 197.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.9g | 16% | |
|---|---|---|---|
| Cholesterol | 112.89mg | 18% | |
| Sodium | 1548.52mg | 31% | |
| Potassium | 199.7mg | 2% | |
| Total Carbs | 3.61g | 1% | |
| Sugars | 0.87g | 2% | |
| Dietary Fiber | 1.26g | 2% | |
| Protein | 6.16g | 6% | |
| Vitamin C | 18.7mg | 15% | |
| Iron | 1.8mg | 5% | |
| Calcium | 53.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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