Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
909
Calories
47g
Protein
51g
Fat
65g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Canola Oil | 1 tbsp (14g) | 124 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Carrot | 1 medium (61g) | 25 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Fruit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup frozen green peas (thawed)
- 3 cup cooked Japanese rice
- 1 small carrot, finely chopped
- 2 garlic cloves, finely chopped
- 0.25 pound boneless chicken breast, cut into small cubes
- 2 tablespoons neutral oil (canola, grapeseed)
- 1 tablespoon tonkatsu sauce (vegetable and fruit sauce. I use Bull-Dog)
- 2 tablespoons soy sauce
- 0.25 teaspoon freshly ground black pepper
- 0.25 teaspoon kosher salt
- 2 eggs
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista