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For variety and color, I like to combine at least two types of vegetables. This is a flexible dish, limited only b y what's in the fridge and your imagination.
This recipe is:
Quick
Nutritional Facts 3/4 cup equals 223 calories, 9 g fat (2 g saturated fat), 121 mg cholesterol, 517 mg sodium, 23 g carbohydrate, 1 g fiber, 11 g protein.
Originally published as Ginger Fried Rice in Reminisce October/November 2010, p44
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