Chinese Rice Ring
|Converted rice||1 Cup (16 tbs) (Cooked)|
|Green onions||1⁄2 Cup (8 tbs), diced|
|Pimientos||1⁄3 Cup (5.33 tbs)|
|Melted butter||1⁄2 Cup (8 tbs)|
|Eggs||3 , well beaten|
|Bean sprouts||1 Can (10 oz) (Drained)|
Cook rice as directed.
Saute onions and pimientos in butter in frypan until softened.
Stir eggs, salt, and bean sprouts into rice.
Put in well-greased round ring mold.
Put ring mold on large baking or roasting pan filled with 1 inch water.
Heat in oven about 20 minutes; unmold.
Serving size: Complete recipe
Calories 1444 Calories from Fat 910
% Daily Value*
Total Fat 103 g158.8%
Saturated Fat 60.3 g301.4%
Trans Fat 0 g
Cholesterol 866.7 mg288.9%
Sodium 505.1 mg21%
Total Carbohydrates 99 g32.9%
Dietary Fiber 7.6 g30.2%
Sugars 15.4 g
Protein 38 g75.8%
Vitamin A 132.2% Vitamin C 179.9%
Calcium 43.3% Iron 62.2%
*Based on a 2000 Calorie diet