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Ingredientes
- 2 c. cooked rice
- 4 x green onions, minced with tops
- 2 Tbsp. bell peppers
- 2 Tbsp. peanut oil
- 1 c. sliced mushrooms
- 2 Tbsp. low sodium soy sauce
- 5 ounce waterchestnuts, canned, * see note
- 1 c. pork, cooked & cubed
- 3 x Large eggs
Direcciones
- * 1 Small can, sizes vary
- ** Add in cooked chicken or possibly beef instead of pork if preferred. Use up to 2 c..
- Heat the oil in skillet; add in onions, green peppers and mushrooms.
- Saute/fry till tender. Stir in the cooked rice, sliced waterchestnuts and soy
- sauce. Lower heat and cook 7-10 min, stirring frequently.
- Fold in 3 Large eggs, slightly beaten, and stir constantly for about 3-4 min. Add in the cubed pork or possibly other meat; heat for about 1 minute more.
- Serve while hot.
- Serving Ideas : An excellent dish for brunch.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 247g | |
| Recipe makes 4 servings | |
| Calories 317 | |
| Calories from Fat 123 | 39% |
| Total Fat 13.76g | 17% |
| Saturated Fat 3.4g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 182mg | 61% |
| Sodium 346mg | 14% |
| Potassium 429mg | 12% |
| Total Carbs 29.42g | 8% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.11g | 1% |
| Protein 18.38g | 29% |
