Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Carrot | 1 medium (61g) | 25 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
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
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- 4 1/2 teaspoons vegetable oil, divided
- 2 eggs, beaten
- 1/2 cup chopped walnuts
- 3/4 pound boneless, skinless chicken breast, cut into strips
- 1/2 teaspoon ground white pepper
- 1 cup thinly sliced fresh mushrooms
- 1/2 cup thinly sliced carrots
- 1/2 cup thinly sliced green onions
- 1 1/2 teaspoons grated fresh ginger
- 3 cups cooked brown rice, chilled
- 2 tablespoons soy sauce
- =
Directions
Heat 1-1/2 teaspoons oil in large skillet or wok over medium heat until hot. Add eggs and cook, without stirring, until set. Invert skillet over baking sheet to remove cooked eggs; cut into strips. Set aside.
Heat remaining 1 tablespoon oil in skillet over medium-high heat until hot. Add walnuts; stir-fry until lightly browned. Sprinkle chicken with pepper. Add chicken, mushrooms, carrots, onions and ginger to skillet; stir-fry about 3 to 4 minutes or until carrots are tender. Stir in rice and egg strips; sprinkle with soy sauce. Toss lightly; heat thoroughly. Serve immediately.