Subgum Fried Rice
|Cooked rice||4 Cup (64 tbs)|
|Salad oil||3 Tablespoon|
|Chopped scallion||1⁄4 Cup (4 tbs)|
|Diced cooked chicken||1 Cup (16 tbs)|
|Diced cooked ham||1 Cup (16 tbs)|
|Frozen peas||1⁄2 Cup (8 tbs)|
|Soy sauce||2 Tablespoon|
Separate rice with fork.
In small bowl, with rotary beater, beat eggs slightly with 1/2 teaspoon salt.
Heat 1 tablespoon oil in medium skillet.
Pour in eggs.
Over high heat, scramble eggs, pushing them with a flat metal spatula to keep from stick- ing.
Cook just until set and no longer runny.
In remaining hot oil in large skillet, saute scal- lion 1 minute; add rice.
Fry, stirring quickly with flat metal spatula, until heated through..
Add chicken, ham, peas, rest of salt, and the pepper.
Heat; stir in eggs with fork.
Sprinkle with soy sauce.
Note: Cook 1 cup converted raw white rice as package label directs.
Refrigerate overnight.Makes 6 to 8 servings.
Serving size: Complete recipe
Calories 1931 Calories from Fat 587
% Daily Value*
Total Fat 71 g108.9%
Saturated Fat 10.6 g53.2%
Trans Fat 0.8 g
Cholesterol 827.5 mg275.8%
Sodium 4826.9 mg201.1%
Total Carbohydrates 215 g71.5%
Dietary Fiber 6 g24%
Sugars 5.6 g
Protein 100 g199.7%
Vitamin A 48.4% Vitamin C 33.2%
Calcium 15.7% Iron 100.6%
*Based on a 2000 Calorie diet