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Suggest a better descriptionMarinade the chicken dices with 1/2 the soy sauce and all the cooking wine for 30 minutes. Soak the Chinese mushrooms in warm water for 20 minutes until they become soft. Slice the mushrooms into 4 pieces.
Heat oil in a wok and stir fry the chicken until it is half done, then add onions and cook until translucent. Add rice, mushrooms and pork, cook for 2 minutes. Add salt, sauce, peas and fry for another 2 minutes.
Separate the rice to create two 'bell' shapes thereby exposing the bottom of the wok in each case. Into each bell drizzle a little bit of oil and then pour egg mixture in. Turn up the heat and allow the egg to set before mixing in the rice again. Add the cooked prawns.
Season to taste and continue frying for another 2 minutes.
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Serving Size: 1 (314g) | ||
Recipe Makes: 4 | ||
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Calories: 577 | ||
Calories from Fat: 454 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 50.4g | 67 % | |
Saturated Fat 16.9g | 85 % | |
Monounsaturated Fat 23.7g | ||
Polyunsanturated Fat 6.5g | ||
Cholesterol 266.7mg | 82 % | |
Sodium 421.4mg | 15 % | |
Potassium 870.4mg | 23 % | |
Total Carbohydrate 9.4g | 3 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 7.3g | ||
Protein 22.6g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 577
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