Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
713
Calories
42g
Protein
34g
Fat
59g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| 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
- =
- 1 1/2 tablespoons vegetable oil, divided
- 2 eggs, beaten
- 1 cup diced fully cooked ham
- 1 cup finely chopped fresh mushrooms
- 1/2 cup thinly sliced green onions
- 3 cups cooked brown rice, chilled
- 1 tablespoon reduced-sodium soy sauce
- =
Directions
1
Heat 1/2 tablespoon oil over medium heat in large skillet or wok. Add eggs and cook without stirring until set. Invert skillet over baking sheet to remove cooked eggs; cut in 1-1/2x1/2-inch strips. Set aside.
2
In same skillet, heat remaining 1 tablespoon oil over medium-high heat. Stir-fry ham, mushrooms, and onions in oil about 3 minutes, or until mushrooms and onions are tender. Stir in cooked rice and reserved egg strips; sprinkle with soy sauce. Toss lightly; heat thoroughly.
Recipe sourced from
fandom