Directions:
- Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes). Pour rice into a large bowl to let it cool in the refrigerator.
- Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking.
- When rice has cooled to near room temperature, add peas,carrot, scrambled egg and diced onion to the bowl.Carefully toss all of the ingredients together.
- Melt 1 1/2 tablespoons of butter in a large frying pan over medium/high heat.
- When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper. Cook rice for 6-8 minutes over heat, stirring often.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 292.34 Kcal (1224 kJ) | ||
| Calories from fat | 63.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7g | 11% | |
|---|---|---|---|
| Cholesterol | 93.29mg | 31% | |
| Sodium | 592.63mg | 25% | |
| Potassium | 254.27mg | 5% | |
| Total Carbs | 47.8g | 16% | |
| Sugars | 3.73g | 15% | |
| Dietary Fiber | 3.34g | 13% | |
| Protein | 9.38g | 19% | |
| Vitamin C | 8.5mg | 14% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 3.2mg | 18% | |
| Calcium | 39.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 185.23 Kcal (776 kJ) | ||
| Calories from fat | 39.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.44g | 11% | |
|---|---|---|---|
| Cholesterol | 59.11mg | 31% | |
| Sodium | 375.5mg | 25% | |
| Potassium | 161.11mg | 5% | |
| Total Carbs | 30.29g | 16% | |
| Sugars | 2.36g | 15% | |
| Dietary Fiber | 2.12g | 13% | |
| Protein | 5.95g | 19% | |
| Vitamin C | 5.4mg | 14% | |
| Vitamin A | 0.2mg | 12% | |
| Iron | 2.1mg | 18% | |
| Calcium | 24.9mg | 4% | |
* 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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