Egg Fried Rice

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filed under Side Dishes

Side Dishes
Serving size: 1 scoop
Recipe category: Side Dishes
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 201 (10% DV)
Fat: 16g (24% DV)
Carbohydrates: 8g (3% DV)
Protein: 6g (12% DV)
Ingredients:  Makes 4 servings (4 scoops)
1/2  cup
1  cup
3  tablespoons
1  tablespoon
1/4  cup
1/4  cup

Tip: For nutritional information on all the ingredients in Egg Fried Rice just click on each ingredient name. Then adjust the serving size for any Egg Fried Rice ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Cook rice in water 15 to 20 minutes. Allow to cool.
Fry onion and celery in oiled skillet till onion is done.
Stir in cool rice till completely broken up and all touched with oil.
Make a hole in the middle; drop in the butter.
When the butter’s melted, break in the two eggs and scramble them.
While the eggs cook, pour the soy sauce over the rice in a circle.
Stir the eggs into the rice and finish cooking.
Turn off the burner.
Make a hole in the middle; pour in frozen peas.
Heap eggy rice over the pile of peas.
Cover the pan till the rest of dinner is ready.
Stir the peas into the eggy rice and serve.
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