Fried Rice II recipe

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Ingredients

2 cups uncooked instant rice
2 cubes chicken bouillon
1 cup snow peas
1 cup chopped onions
1 cup bean sprouts
3 eggs, beaten
2 tablespoons vegetable oil
2 teaspoons soy sauce, or to taste

Nutrition Info

170.4 calories
carbohydrate: 24.2 g
cholesterol: 69.9 mg
fat: 5.8 g
fiber: 1.2 g
protein: 5.1 g
saturatedFat: 1.2 g
servingSize: -
sodium: 393.7 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a saucepan bring 4 cups of water to a boil. Add chicken bouillon and rice, and stir. Cover, remove from heat and let stand 5 minutes, or until liquid is absorbed. Refrigerate overnight.

  2. To the rice add snow peas, onions and bean sprouts.

  3. In a small skillet over medium heat, scramble the eggs, add to rice mixture.

  4. Heat oil in a large skillet or wok over medium heat. Fry the rice mixture with soy sauce until liquid evaporates, be careful not to fry until crisp.

Recipe Yield

8 servings

Recipe Note

Tastes like a Chinese restaurant dish.

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