this recipe is so easy to make and great for light Sunday lunch. My fussy 8yo eat them without fuss. you can use asian style or westwrn style stir fry vegetables.
preheat oven to 180 degrees Celcius.
Spray a 20cm base square cake pan with oil and lined with non stick baking paper and allow to overhang.
Heat oil in non stick pan or wok over medium high.
Add in garlic and bacon, fry them slightly.
Add the frozen vegetable and stir fry them for 3 minutes or until soft.
Add the cooked rice and mixed well.
Remove from heat and transfer into the prepared pan.
Use a ballon whisk, whisk eggs and milk in a bowl until combined. Season with salt and papper.
Pour over vegetables and shake slightly to make sure the eggs covered the vegetables.
Bake for 25 to 30 minutes or until set and lightly golden.
Cool slightly for 10 minutes and can be serve with salad leaves.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (576g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 815 | ||
Calories from Fat: 519 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 57.7g | 77 % | |
Saturated Fat 17.6g | 88 % | |
Monounsaturated Fat 24.5g | ||
Polyunsanturated Fat 7.4g | ||
Cholesterol 1611mg | 496 % | |
Sodium 838.7mg | 29 % | |
Potassium 598.6mg | 16 % | |
Total Carbohydrate 19.2g | 6 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 17.7g | ||
Protein 53.7g | 77 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 815
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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