Directions:
- Heat wok over high heat until a drop of water vaporizes instantly upon contact. Add peanut oil, swirling to coat wok evenly, and heat until hot and just smoking. Add eggs, tilting wok and swirling eggs to form a thin even layer on cooking surface, and cook 30 seconds, then add rice and salt and stir-fry, breaking up eggs and letting rice rest several seconds between stirs, until rice is hot, 2 to 3 minutes. Add scallion greens and sesame oil (to taste) and stir-fry until combined well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 828.33 Kcal (3468 kJ) | ||
| Calories from fat | 114.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.7g | 20% | |
|---|---|---|---|
| Cholesterol | 186mg | 62% | |
| Sodium | 510.98mg | 21% | |
| Potassium | 271.29mg | 6% | |
| Total Carbs | 155.43g | 52% | |
| Sugars | 0.25g | 1% | |
| Dietary Fiber | 2.33g | 9% | |
| Protein | 20.4g | 41% | |
| Vitamin C | 2.4mg | 4% | |
| Iron | 8.9mg | 50% | |
| Calcium | 54.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 313.32 Kcal (1312 kJ) | ||
| Calories from fat | 43.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.8g | 20% | |
|---|---|---|---|
| Cholesterol | 70.35mg | 62% | |
| Sodium | 193.28mg | 21% | |
| Potassium | 102.62mg | 6% | |
| Total Carbs | 58.79g | 52% | |
| Sugars | 0.09g | 1% | |
| Dietary Fiber | 0.88g | 9% | |
| Protein | 7.72g | 41% | |
| Vitamin C | 0.9mg | 4% | |
| Iron | 3.4mg | 50% | |
| Calcium | 20.7mg | 5% | |
* 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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