Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 318.7
- Total Fat: 6.1 g
- Cholesterol: 103.9 mg
- Sodium: 492.8 mg
- Total Carbs: 45.8 g
- Dietary Fiber: 3.9 g
- Protein: 19.9 g
View full nutritional breakdown of Fried Rice, Evelyn's Fried Rice calories by ingredient
Fried Rice, Evelyn's Fried Rice
Submitted by: EJOY-EVELYN
Introduction
Do you have extra rice left over from a meal . . . throw a few ingredients together and make your own personal fried rice recipe. Vary it up with different veggies (bean sprouts, water chestnuts, red bell peppers, peas, etc) or add some red pepper flakes to spice it up! Use brown or red rice for even better nutrition. Do you have extra rice left over from a meal . . . throw a few ingredients together and make your own personal fried rice recipe. Vary it up with different veggies (bean sprouts, water chestnuts, red bell peppers, peas, etc) or add some red pepper flakes to spice it up! Use brown or red rice for even better nutrition.Number of Servings: 8
Ingredients
-
2 T olive oil
9 oz onion, diced, sauted
8 oz carrot, diced, sauted with onion
10 oz corn of the cob, cooked, cut off cob
9 oz roasted beef or pork, seasoned, diced (I use half beef, half pork)
2 T Rooster Brand Superior Dark Soy
7.4 oz egg white (6 large)
1.3 oz egg yolk (2 large)
28 oz long grain rice, cooked, without added salt
8 oz can water chestnuts (dr wt 5 oz), sliced and julienned
15 oz bean sprouts in water, 8 oz drained weight
4 oz drained weight tiny shrimp
Directions
1) With 1 tsp of the 2T oil cook slowly the mixed eggs in one large pancake, turn, cool, and cut up in small pieces. Keep to the side.
2) Saute onion and carrot in remaining olive oil.
3) Add veggies, rice, meat, and soy sauce. Toss (stir fry) until heated through. Pepper to taste. Add salt, if desired (not included in nutritional analysis).
Makes about 90 oz or 2400 grams. Each serving is about 12 ounces. Serving size will vary depending on the moisture in the cooked/steamed rice.
Number of Servings: 8
Recipe submitted by SparkPeople user EHAGFELD.
2) Saute onion and carrot in remaining olive oil.
3) Add veggies, rice, meat, and soy sauce. Toss (stir fry) until heated through. Pepper to taste. Add salt, if desired (not included in nutritional analysis).
Makes about 90 oz or 2400 grams. Each serving is about 12 ounces. Serving size will vary depending on the moisture in the cooked/steamed rice.
Number of Servings: 8
Recipe submitted by SparkPeople user EHAGFELD.
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