Directions:
- Scramble (finely, little pieces) the eggs in a wok. Remove and set aside.
- Add one tablespoon of shortening to hot wok (medium high heat) and add onions. Saute (I like mine caramelized a bit) onions to your preference.
- Add to wok the celery and carrot. Saute for about ten minutes, stirring often.
- Add garlic and saute for another four to five minutes.
- Add remaining two tablespoons of shortening to wok and add cold rice.
- Cook for about fifteen minutes, stirring every three to four minutes. (I let my rice caramelize also).
- Mix ginger and soy sauce together, toss in with rice.
- Add scrambled eggs to rice.
- Cook, stirring, another five minutes or until your preference.
- Makes 4 one cup servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 237.38 Kcal (994 kJ) | ||
| Calories from fat | 106.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.82g | 18% | |
|---|---|---|---|
| Cholesterol | 87.22mg | 29% | |
| Sodium | 1056.29mg | 44% | |
| Potassium | 283.85mg | 6% | |
| Total Carbs | 24.43g | 8% | |
| Sugars | 3.72g | 15% | |
| Dietary Fiber | 3.26g | 13% | |
| Protein | 8.83g | 18% | |
| Vitamin C | 4.4mg | 7% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.7mg | 9% | |
| Calcium | 38.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 121.41 Kcal (508 kJ) | ||
| Calories from fat | 54.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.04g | 18% | |
|---|---|---|---|
| Cholesterol | 44.61mg | 29% | |
| Sodium | 540.24mg | 44% | |
| Potassium | 145.18mg | 6% | |
| Total Carbs | 12.49g | 8% | |
| Sugars | 1.9g | 15% | |
| Dietary Fiber | 1.67g | 13% | |
| Protein | 4.52g | 18% | |
| Vitamin C | 2.3mg | 7% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.8mg | 9% | |
| Calcium | 19.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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