Rice, Egg, Onion, Carrots, & Pea's with Soy Sauce.
1. Add 2 Cups Rice, and 4 Cups Water to Rice Cooker and turn on.
2. Wash and Peel Carrots, and Dice up into Small Squares, -Set Aside.
3. Chop Onions and Garlic Add to Wok/Frying Pan with Oil.
4. Open Can of Peas and Drain, Then Add Carrots and Peas to Boiling Pot of Water, Boil for 5 - 10 minutes.
5. Crack and Scramble Eggs, Add to Frying Pan and Season with Salt & Pepper.
6. Serve Vegetables over Rice with Soy Sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (631g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 18.9mg | 1 % | |
Potassium 6.3mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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. |
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