Directions:
- If you're making fresh rice for this, take a tip from Rachael Ray and quick-cool it by spreading it out on a cookie sheet while you chop your veggies.
- Finely chop the garlic, bell pepper, and scallions. Grate the carrot.
- Heat a large non-stick skillet over high heat. Add about half the oil to the center.
- Add the eggs and quickly scramble, then push them off to the edges.
- Add the rest of the oil to the center of the skillet. Add the garlic, carrot, bell pepper and scallions, and quick-fry them for 2 minutes.
- Add the rice, combine with the veggies, then incorporate the scrambled eggs and fry for another 3 minutes.
- Add the peas and soy sauce and fry for 1 minutes.
- This is good with different kinds of meat too - I like to add already cooked shrimp or cubed chicken with the soy sauce and peas.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 271.5 Kcal (1137 kJ) | ||
| Calories from fat | 111.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.42g | 19% | |
|---|---|---|---|
| Cholesterol | 81.84mg | 27% | |
| Sodium | 1393.45mg | 58% | |
| Potassium | 343.04mg | 7% | |
| Total Carbs | 29.85g | 10% | |
| Sugars | 4.12g | 16% | |
| Dietary Fiber | 4.47g | 18% | |
| Protein | 11.1g | 22% | |
| Vitamin C | 23.5mg | 39% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 8.8mg | 49% | |
| Calcium | 48.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 116.55 Kcal (488 kJ) | ||
| Calories from fat | 47.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.33g | 19% | |
|---|---|---|---|
| Cholesterol | 35.13mg | 27% | |
| Sodium | 598.2mg | 58% | |
| Potassium | 147.26mg | 7% | |
| Total Carbs | 12.81g | 10% | |
| Sugars | 1.77g | 16% | |
| Dietary Fiber | 1.92g | 18% | |
| Protein | 4.77g | 22% | |
| Vitamin C | 10.1mg | 39% | |
| Vitamin A | 0.2mg | 17% | |
| Iron | 3.8mg | 49% | |
| Calcium | 20.8mg | 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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