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    You are in: Home / Recipes / Fu Manchu fried rice Recipe
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    Fu Manchu fried rice

    Average Rating:

    2 Total Reviews

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    • on January 31, 2011

      Very good recipe! One of the tricks that they use in chinese restaurants is to cook the rice a day ahead and refrigerate. This helps the rice to come out separate and not clumped together. This would be a great recipe for just leftover rice since it doesnt call for much rice anyway!

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    • on July 29, 2003

      Great recipe Nelly! The thing I liked about it was that it had lots of flavour but wasn't drenched in soy sauce, like some other fried rice recipes I've had. I actually did all the different bits ahead of time (cooked the rice, fried up the egg, meat and veggies) and then when it came time for supper it only took me about five minutes (if that) to finish the job. The one thing I would say is that this is good for two people, if you're having lots of other dishes with it. But since it was one of only two dishes for our supper, I doubled the recipe.

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    Nutritional Facts for Fu Manchu fried rice

    Serving Size: 1 (405 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 604.4
    Calories from Fat 295
    Total Fat 32.8 g
    Saturated Fat 7.9 g
    Cholesterol 251.6 mg
    Sodium 1143.9 mg
    Total Carbohydrate 44.0 g
    Dietary Fiber 4.2 g
    Sugars 5.3 g
    Protein 31.6 g

    The following items or measurements are not included:

    fresh gingerroot


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