Directions:
- Scramble the eggs seperately and place aside for later.
- Mix the soy sauce, rice vinegar and honey in a bowl and set aside.
- Heat oil in the pan over medium heat, add garlic, ginger and onions
- When the onion browns, add the carrot, peas and corn.
- After the veggies get tender, add the scrambled eggs and toss around to coat in the oil.
- Add the rice, stir to break up any clumps and mix well with the veggies.
- After everything is nicely mixed, add the soy mixture and stir in well. Turn the heat up a little higher and cook for a few minutes for most of the vinegar to cook off.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 340.18 Kcal (1424 kJ) | ||
| Calories from fat | 78.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.68g | 13% | |
|---|---|---|---|
| Cholesterol | 84.49mg | 28% | |
| Sodium | 1392.09mg | 58% | |
| Potassium | 446.29mg | 9% | |
| Total Carbs | 52.31g | 17% | |
| Sugars | 11.11g | 44% | |
| Dietary Fiber | 5.91g | 24% | |
| Protein | 14.24g | 28% | |
| Vitamin C | 12.3mg | 20% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 2.9mg | 16% | |
| Calcium | 51.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 106.29 Kcal (445 kJ) | ||
| Calories from fat | 24.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.71g | 13% | |
|---|---|---|---|
| Cholesterol | 26.4mg | 28% | |
| Sodium | 434.94mg | 58% | |
| Potassium | 139.44mg | 9% | |
| Total Carbs | 16.34g | 17% | |
| Sugars | 3.47g | 44% | |
| Dietary Fiber | 1.85g | 24% | |
| Protein | 4.45g | 28% | |
| Vitamin C | 3.8mg | 20% | |
| Iron | 0.9mg | 16% | |
| Calcium | 16.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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