Directions:
- Bring large saucepan of water to boil. Stir in rice and salt. Reduce heat to medium and simmer uncovered until rice is tender, stirring occasionally, about 15 minutes. Drain rice well.
- Whisk vinegar and oil in large bowl. Add warm rice and toss to coat.
- Whisk egg and Parmesan cheese in small bowl to blend. Spray medium nonstick skillet with vegetable oil spray and heat over medium-high heat. Add egg mixture and stir constantly until scrambled and curds are set, about 1 minute. Remove from heat and cool. Cut egg into small pieces. Season to taste with pepper.
- Stir egg pieces, pork, peas, red onion and parsley into rice. Season salad to taste with salt and pepper. Line shallow bowl with lettuce leaves. Spoon rice salad onto leaves. Surround with tomato wedges. Serve at room temperature.
- Serves 4.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 583.07 Kcal (2441 kJ) | ||
| Calories from fat | 194.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.65g | 33% | |
|---|---|---|---|
| Cholesterol | 103.2mg | 34% | |
| Sodium | 692.5mg | 29% | |
| Potassium | 1264.79mg | 27% | |
| Total Carbs | 57.54g | 19% | |
| Sugars | 3.17g | 13% | |
| Dietary Fiber | 7.56g | 30% | |
| Protein | 28.45g | 57% | |
| Vitamin C | 34.3mg | 57% | |
| Iron | 6.3mg | 35% | |
| Calcium | 205.4mg | 21% | |
| Amount Per 100 g | |||
| Calories | 83.43 Kcal (349 kJ) | ||
| Calories from fat | 27.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.1g | 33% | |
|---|---|---|---|
| Cholesterol | 14.77mg | 34% | |
| Sodium | 99.08mg | 29% | |
| Potassium | 180.97mg | 27% | |
| Total Carbs | 8.23g | 19% | |
| Sugars | 0.45g | 13% | |
| Dietary Fiber | 1.08g | 30% | |
| Protein | 4.07g | 57% | |
| Vitamin C | 4.9mg | 57% | |
| Iron | 0.9mg | 35% | |
| Calcium | 29.4mg | 21% | |
* 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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