Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
529
Calories
14g
Protein
20g
Fat
74g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 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
- =
- 3 cups cooked brown rice
- 2 carrots, shredded
- 1 red bell pepper, shredded
- 1 leek, cut into julienned strips OR 4 green onions, sliced
- 1 medium zucchini, shredded
- 4 eggs, slightly beaten
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- vegetable oil for frying
- =
Directions
1
Combine rice, carrots, red pepper, leek, zucchini, eggs, garlic, salt and pepper in large bowl; mix thoroughly.
2
Heat 1/4 inch oil in large skillet until hot. Spoon 1/4 cup rice mixture into skillet; flatten with spatula to make patty. Fry 3 to 5 minutes on each side or until golden brown. Repeat with remaining rice mixture. Serve immediately.
Recipe sourced from
fandom