Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
722
Calories
46g
Protein
30g
Fat
65g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| 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 |
| Celery | 1 stalk (40g) | 6 |
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
- =
- 6 slices bacon, diced
- 1 cup diagonally sliced celery
- 1 cup finely sliced green onions
- 2 eggs, beaten
- 3 cups cooked rice, cooled
- 1 4-ounce can sliced mushrooms, drained
- 1/3 cup chopped pimientos
- 1 tablespoon soy sauce
- 2 eggs, beaten
- 1 1/2 cups cottage cheese
- 2 tablespoons grated Parmesan cheese
- 2 cups grated Cheddar cheese, divided
- =
Directions
1
Cook bacon in large skillet over low heat; pour off fat. Return 1 tablespoon to skillet. Add celery and onions; stir until tender crisp. Add eggs; scramble. Add rice, mushrooms, pimientos and soy sauce. Toss lightly. Heat thoroughly.
Recipe sourced from
fandom