First, rinse the rice a couple of times and allow it to sit in lukewarm water for 30 minutes. I always do this prior to cooking the rice, as it cuts down on cooking time.
Drain rice. Heat oil in a sauce pan and sautee the onions until soft and
translucent. Add the rice and stir for a minute. Next add the garlic and the carrots. Stir just to combine the ingredients. Pour in the stock and soy sauce, lower heat, cover and allow to cook on low for 10 minutes.
After 10 minutes, check on the rice. If yours is still a bit hard and there's no liquid left, keep adding 1/3 cup of stock until the rice is cooked all the way. Different types of rice will cook differently and the cooking temperature will affect the amount of time it takes. If you find yourself in a situation where the rice is done, but you still have liquid in the pan - open the lid and allow it to cook off.
Once the rice is cooked, turn heat off and mix in the frozen vegetables.
At this point, you may add the scrambled eggs, and any other protein you wish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (950g)|
|Recipe Makes: 1|
|Calories from Fat: 140 (11%)|
|Amt Per Serving||% DV|
|Total Fat 15.6g||21 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 0mg||0 %|
|Sodium 195.2mg||7 %|
|Potassium 3288.9mg||87 %|
|Total Carbohydrate 240.6g||71 %|
|Dietary Fiber 23.2g||93 %|
|Sugars, other 217.4g|
|Protein 40g||57 %|
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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: 1234
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