Chinesevegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fried Rice
From Soyer's standard cookery, 1912
Serves 3
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
276Calories
5 gProtein
60 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories276 kcal
Protein5.4 g
Carbohydrates60 g
Fiber1 g
Sugars0.1 g
Total Fat8.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol22 mg
Sodium4.7 mg
Potassium89 mg
Calcium22 mg
Iron3.3 mg
Magnesium19 mg
Phosphorus89 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0 mg
Niacin (B3)3.2 mg
Folate175 mcg
Choline4.4 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 257. The excerpt below is the record exactly as published.
Fried Rice. Boil half a pound of rice as directed, and when it is thor- oughly dried, fry it in one ounce of butter until slightly browned. Dust with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.