Crab Fried Rice
|Eggs||2 , beaten|
|Mushrooms||1 Cup (16 tbs), sliced|
|Celery||1 Cup (16 tbs), sliced|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Bamboo shoots||1⁄4 Cup (4 tbs)|
|Water chestnuts||1⁄4 Cup (4 tbs), sliced|
|Brown rice||3 Cup (48 tbs), cooked|
|Soy sauce||3 Teaspoon|
|Crab meat||1⁄2 Pound, cut in to chunks|
Melt 1 tsp (15 mL) of the margarine in a large nonstick skillet.
Add eggs and cook over low heat until set; remove to cutting board.
Chop or cut eggs into large strips.
Melt remaining 1 tsp (15 mL) margarine in the same pan.
Add vegetables, cook and stir until celery is tender.
Remove vegetables from pan.
Stir the rice into pan and add soy sauce.
Mix until completely blended.
Add vegetables, crab and egg.
Cover and cook over low heat until mixture is hot.
Serving size: Complete recipe
Calories 2498 Calories from Fat 300
% Daily Value*
Total Fat 34 g53.1%
Saturated Fat 7.9 g39.4%
Trans Fat 0 g
Cholesterol 423 mg141%
Sodium 1521 mg63.4%
Total Carbohydrates 446 g148.5%
Dietary Fiber 24.3 g97.1%
Sugars 9.2 g
Protein 98 g196.4%
Vitamin A 27.8% Vitamin C 22.1%
Calcium 31.3% Iron 74.7%
*Based on a 2000 Calorie diet