Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 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 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 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
- 3/4 lb (approximately 1 1/2 cups) diced roasted pork
- 4 cups rice
- 1/2 lb (approximately 1 cup) peas
- 1/2 cup oil
- 4 eggs
- 1/2 cup white onions diced
- 4 Tbs Chinese red pepper sauce
- 1 spicy pepper diced
- Salt & Pepper
Directions
Cook the 4 cups of rice in 5 cups of boiling water when cooked completely allow to cool.
Mix eggs with salt and pepper and scramble in frying pan with oil. Place the eggs aside.
In the still warm frying pan fry the rice with salt, sugar and red pepper until golden brown. Add pork, eggs, (previously cooked or canned) peas, Chinese sauce and white onion.
Cook entire mixture until warmed thoroughly.
Category:Ecuadorian Recipes
Category:Ecuadorian Meat Dishes