Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
701
Calories
20g
Protein
29g
Fat
96g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Bell Pepper | 1 medium (119g) | 31 |
| Green Beans | 1 cup (100g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Chinese Cabbage | 1 cup shredded (89g) | 22 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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 uncooked rice
- 2 cups water
- 2 tablespoons soy sauce
- 2 teaspoons vegetable oil
- 2 cups any combination of:
- fresh or frozen peas
- frozen mixed vegetables
- julienned carrots
- sliced mushrooms
- chopped green pepper
- shredded Chinese cabbage
- broccoli florets
- sliced green beans
- Ground black pepper
- Salt (optional)
- =
Directions
1
Combine rice, water, soy sauce, oil and vegetables in 2- to 3-quart saucepan. Bring to a boil. Stir once or twice.
2
Reduce heat, cover, and simmer 15 minutes. Reduce heat, cover, and simmer 5 minutes, or until rice and vegetables are tender and liquid is absorbed.
3
Season to taste.
Recipe sourced from
fandom