Photo: K8
Estimated Nutrition (whole recipe, rough)
568
Calories
30g
Protein
20g
Fat
66g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| 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
- =
- 1/2 cup sliced green onions
- 1 clove garlic, minced
- 2 tablespoons vegetable oil
- 3 cups hot cooked rice
- 2 tablespoons soy sauce
- 1/2 teaspoon minced fresh ginger root
- 1/2 teaspoon ground black pepper
- 3 eggs, lightly beaten
- 1/2 cup plain yogurt
- =
Directions
1
Cook onions and garlic in oil in 10-inch skillet until tender-crisp, about 2 minutes. Add rice, soy sauce, ginger and pepper. Toss until rice is evenly coated.
2
Blend eggs with yogurt. Pour over hot rice mixture. Cover and cook over medium-low heat until eggs are just set, 7 to 12 minutes.
Recipe sourced from
fandom