Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
1045
Calories
63g
Protein
12g
Fat
168g
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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Salad Dressing | not in our table | 0 |
| Sauce | 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
- =
- 8 hard-cooked eggs, sliced
- 4 cups cooked rice, cooled to room temperature
- 1 10-ounce package frozen peas, thawed
- 1 cup diced red pepper
- 3/4 cup sliced green onions
- 2/3 cup Italian salad dressing*
- Spinach or lettuce leaves (optional)
- Chinese Sauce:
- 1 1/2 cups chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- ground black pepper to taste
- =
Directions
1
Reserve 4 center egg slices. Chop remaining eggs.
2
Lightly toss chopped eggs with rice, peas, red pepper, green onions and salad dressing in large bowl until evenly coated with dressing. Cover and chill several hours to blend flavors.
3
Serve on spinach or lettuce leaves, if desired.
4
Garnish with reserved egg slices.
Recipe sourced from
fandom