Coconut oil toasts rice grains, lightly coats vegetables, and sizzles eggs in this dish, lending its unique tropical taste and richness. You get an extra dose of richness if you leave the egg yolks runny and cut and swirl them into the rice and greens mixture. If you’re vegan, you can fry tofu or tempeh in the coconut oil instead. If you’re gluten-free, you can use tamari in place of the soy sauce. Here, too, feel free to use prepackaged, trimmed haricots verts if you're short on time, or wax beans, in place of the green beans.
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Serving Size: 1 recipe (838g) | ||
Recipe Makes: 1 | ||
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Calories: 1006 | ||
Calories from Fat: 731 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 81.2g | 108 % | |
Saturated Fat 47.8g | 239 % | |
Monounsaturated Fat 17.6g | ||
Polyunsanturated Fat 6.5g | ||
Cholesterol 1692mg | 521 % | |
Sodium 868.8mg | 30 % | |
Potassium 1463.1mg | 39 % | |
Total Carbohydrate 20.2g | 6 % | |
Dietary Fiber 8.1g | 32 % | |
Sugars, other 12.1g | ||
Protein 56.8g | 81 % | |
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: 1006
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