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Fried Rice - Nanci's Sides and Salads

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Recipes 1 2 3 4 5 6
Servings 8 16 24 32 40 48
Rice, uncooked 2 C. 4 C. 6 C. 8 C. 10 C. 12 C.
Oil 1/2 C. 1 C. 1-1/2 C. 2 C. 2-1/2 C. 3 C.
Water 4 C. 8 C. 12 C. 16 C. 20 C. 24 C.
Chopped onion 1-1/2 C. 3 C. 4-1/2 C. 6 C. 7-1/2 C. 9 C.
Canned sliced mushrooms 22 oz. 44 oz. 66 oz. 88 oz. 110 oz. 132 oz.
Soy sauce 1/4 C. 1/2 C. 3/4 C. 1 C. 1-1/4 C. 1-1/2 C.
Cooked meat 1 C. 2 C. 3 C. 4 C. 5 C. 6 C.
Eggs 6 12 18 24 30 36
Canned bean sprouts

Assembly Directions:
Fry the rice in oil until golden brown. Add water and onion. Simmer until rice is tender (about 20 minutes). Mix in the mushrooms, soy sauce, meat and any optional ingredients. In a separate skillet, scramble the eggs, and then add to rice mixture. Serve immediately or cool and freeze.

Freezing Directions:
Freeze in casserole dish, meal sized freezer bags or smaller individual freezer bags.

Serving Directions:
Thaw and reheat in the microwave.

Nanci’s Note: I’m not a fan of bean sprouts so I leave them out. I am a fan of peanuts so I add them. I like the crunch I guess. For the meat, I just go to the freezer and pull out the “dibs and dabs” that I have put in there from leftovers or cooking day extras.

I freeze this in 1 C. portions in a small Ziploc container or a quart size Ziploc bag. I heat them up in the microwave at work and then add a soy sauce packet (we accumulate these from somewhere).

Nutritional Info:
Nutritional analysis does not include bean sprouts or peanuts.
Per Serving: 404 Calories; 18g Fat (40.8% calories from fat); 15g Protein; 45g Carbohydrate; 3g Dietary Fiber; 155mg Cholesterol; 908mg Sodium.
Exchanges: 2-1/2 Grain (Starch); 1-1/2 Lean Meat; 1-1/2 Vegetable; 3 Fat.

From the Monthly Newsletter (Sunday, April 26, 2009)

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