Egg fried rice

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filed under Side Dishes

Side Dishes
  
Serving size: 1/4 bowl
Recipe category: Side Dishes
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 160 (8% DV)
Fat: 10g (15% DV)
Carbohydrates: 13g (4% DV)
Protein: 5g (10% DV)
Ingredients:  Makes 4 servings (1 bowl)
1  cup
 
2  cups
 
1/4  cup
 
2  tablespoons
 
2 
 
3  tablespoons
 

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.
Directions:  
1
Put rice and water in saucepan. Heat over high heat, stirring a few times with wooden spoon to keep rice from sticking. When water is boiling fast, turn down heat just a little so water bubbles gently. Cover saucepan with lid, and cook for about 15 minutes or until rice is fluffy and tender.
2
While rice is cooking, peel and chop onion into small pieces.
3
Put 1 tbsp. oil into a large skillet. Heat over medium heat for 1 to 2 minutes. Add onions and cooked rice. Cook until hot, stirring all the time with spoon. Take skillet off burner.
4
Push rice to one side, add remaining oil and lightly beaten eggs to the open spot. Cook over medium heat, stirring eggs all the tiem with spoon until slightly firm but not runny.
5
Stir eggs and rice mixture together and add soy sauce. Mix until combined evenly.
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