Directions:
- Cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently.
- Remove the rice from the pan.
- Add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit.
- Return the rice to the pan.
- Add the scrambled egg.
- Mix everything well.
- Add soy sauce to taste, and ginger powder if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 98.71 Kcal (413 kJ) | ||
| Calories from fat | 42.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.73g | 7% | |
|---|---|---|---|
| Cholesterol | 42.24mg | 14% | |
| Sodium | 328.01mg | 14% | |
| Potassium | 126.75mg | 3% | |
| Total Carbs | 9.81g | 3% | |
| Sugars | 3.71g | 15% | |
| Dietary Fiber | 2.05g | 8% | |
| Protein | 4.47g | 9% | |
| Vitamin C | 1.3mg | 2% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.6mg | 3% | |
| Calcium | 23.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 135.8 Kcal (569 kJ) | ||
| Calories from fat | 58.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.5g | 7% | |
|---|---|---|---|
| Cholesterol | 58.12mg | 14% | |
| Sodium | 451.26mg | 14% | |
| Potassium | 174.38mg | 3% | |
| Total Carbs | 13.49g | 3% | |
| Sugars | 5.1g | 15% | |
| Dietary Fiber | 2.82g | 8% | |
| Protein | 6.15g | 9% | |
| Vitamin C | 1.8mg | 2% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.8mg | 3% | |
| Calcium | 32.3mg | 2% | |
* 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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