Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
594
Calories
17g
Protein
16g
Fat
102g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Pea | 1/2 cup (72g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- =
- 1 tablespoon vegetable oil
- 1/2 cup chopped onion
- 1 10-ounce package frozen peas and carrots, thawed
- 1 10-ounce package frozen broccoli, thawed
- 1 8-3/4-ounce can corn, drained
- 3 cups cooked rice
- 1 teaspoon garlic salt
- 1/4 teaspoon ground black pepper
- =
Directions
1
Heat oil in large skillet. Saute onion until crisp-tender. Add broccoli, peas and carrots and corn. Stir; heat thoroughly. Add rice, tomato, garlic, salt and pepper, stir until well blended.
Recipe sourced from
fandom