Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
1077
Calories
64g
Protein
20g
Fat
154g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- =
- 4 eggs, separated
- 3 cups cooked rice
- 1 cup (4-ounces) shredded Cheddar cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped onion
- Salt to taste
- 1/8 teaspoon hot pepper sauce
- Chopped fresh parsley for garnish (optional)
- Chinese Sauce:
- 1 1/2 cups chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- ground black pepper to taste
- =
Directions
1
Beat egg yolks and egg whites separately. Beat egg whites until stiff.
2
Combine rice, cheese, parsley and onion with beaten egg yolks in large bowl. Fold in the stiffly beaten egg whites. Turn into greased, shallow 1-1/2-quart baking dish. Cover and bake at 350 degrees 20 to 30 minutes, or until set.
3
Sprinkle with additional parsley, if desired.
Recipe sourced from
fandom