Winter/Spring
Heat all but 1 tsp of the oil in a large nonstick skillet or stir-fry pan over medium high heat. Add the broccoli stems, carrots, and bell pepper and cook, stirring frequently, until the vegetables begin to soften, 3 to 5 minutes. Add the edamame and corn and cook until the edamame is thawed, about 1 minute. Add the scallion, ginger, and garlic and cook, stirring, until the raw garlic aroma subsides, about 1 minute. Add the rice and Canadian bacon and cook, stirring, until heated throgh, 3 to 5 minutes.
Make a 3-inch well in the center of the rice mixture. Add the remaining 1 tsp. oil, then the eggs, and cook, strring, until the eggs are almost fully scrambled. Stir the eggs into the rice mixture. Stir in the soy sauce and serve.
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Serving Size: 1 Serving (402g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 352 | ||
Calories from Fat: 123 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.7g | 18 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 211.5mg | 65 % | |
Sodium 14171.8mg | 489 % | |
Potassium 918.5mg | 24 % | |
Total Carbohydrate 26g | 8 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 21g | ||
Protein 36.6g | 52 % | |
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: 352
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