Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
395
Calories
18g
Protein
9g
Fat
59g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
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 slices bacon
- 2 eggs, beaten
- 1 teaspoon minced fresh gingerroot (optional)
- 1/2 cup sliced green onions
- 1 cup finely chopped fresh mushrooms
- 3 cups cooked rice, chilled
- 1 tablespoon soy sauce
- =
Directions
1
Cook bacon in large skillet over medium-low heat until crisp; drain. Remove 1 tablespoon bacon drippings from skillet; set aside. Cook eggs in skillet over medium heat stirring until almost done. Push eggs to side of skillet.
2
Return 1 tablespoon bacon drippings to skillet. Add gingerroot, onions and mushrooms. Cook until mushrooms are lightly browned. Add rice and soy sauce to skillet, stir all ingredients together until thoroughly heated, about 5 minutes. Crumble bacon and stir into rice.
Recipe sourced from
fandom