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Stir-Fried “Riced” Potatoes

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Cuisine: Asian
Prep Method: Boiled

Dish

Side DishMain Dish

Prep Time

20 Mins

Cook Time

30 Mins

Serving

Serves 8

Description

Stir-fried rice… Potatoes Style! All your favorite flavors of fried rice but made with potatoes.

Ingredients

  • 2 4.2 oz boxes (238 g) Dehydrated Hashbrown Potatoes
  • 4 tbsp (29 ml) Vegetable Oil
  • 4 each (200 g) Whole Eggs
  • ½ cup (26g) White Onions (Diced)
  • 2 tbsp (17 g) Garlic (Minced)
  • 1 tbsp (6 g) Ginger (Minced)
  • ½ cup (67 g) Carrots (Peeled & Diced)
  • 1 cup (104 g) Bean Sprouts
  • ¼ cup (26 g) Green Onions (Chopped)
  • ½ cup (72 g) Frozen Peas
  • 2 tbsp (29 ml) Sesame Oil
  • 3 tbsp (44 ml) Soy Sauce
  • 2 tbsp (29 ml) Oyster Sauce
  • 1 tsp (6 g) Salt
  • ½ tsp (2 g) Ground White Pepper

Preparation

  1. Gather all ingredients and equipment needed.
  2. In a large baking dish or in the packaged box add recommended amount of hot water, then cover for about 12 minutes to rehydrate hashbrowns. Drain well and set aside.
  3. In a large frying pan or skillet, on medium high heat, add 2 tbsp vegetable oil and scramble eggs, then set aside.
  4. Then in the same skillet, on medium high heat, add remaining 2 tbsp of vegetable oil, and sauté onions, carrots, ginger, garlic until aromatic and soft, then add in rehydrated hashbrowns, bean sprouts, frozen peas, scrambled eggs, green onions, sesame oil, soy sauce, oyster sauce, salt, and white pepper. Gently stir-fry until fully coated.
  5. To serve, place in serving dish and enjoy.

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Nutrition Facts Per Serving

Calories

200

Fat

14g

Sodium

840mg

Cholesterol

90g

Vitamin C

5.54mg

Carbohydrates

13g

Fiber

1g

Protein

5g

Potassium

163mg

Sugar

2g

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