Cook the rice ahead of time according to package directions and allow to cool. We have put it in the freezer for 15 minutes if we don't have the time.
In a wok, melt 1 pat of butter. Season the egg with salt/pepper and then scramble them in the wok. Remove.
Heat two tablespoons of butter in the wok and add the onion and carrot, stirring frequently. Cook until the onion becomes tender and translucent (2-3 minutes). Add the garlic. Continue stirring for another minute. Add the rice and mix with the vegetable mixture. Let the rice sit for about 20-30 seconds and then stir it. Repeat several times until the rice begins to take on a slightly caramel color.
Note: If you like your food spicer, feel free to add about 1/8 t each of onion powder, garlic powder, black pepper, and salt.
Mix the soy sauce, ginger, and water and pour into the rice, tossing to coat. Cook for another minute and then add the chopped scrambled egg.
Garnish with bias sliced green onions.
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|Serving Size: 1 Serving (245g)|
|Recipe Makes: 4|
|Calories from Fat: 40 (8%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 158.6mg||49 %|
|Sodium 1256.1mg||43 %|
|Potassium 291.6mg||8 %|
|Total Carbohydrate 95.6g||28 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 91.4g|
|Protein 14.9g||21 %|
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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: 491
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