Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 1 thinly sliced onion
- 2-3 ripe tomatoes, peeled & chopped
- 2-3 sweet green peppers, finely chopped
- 2-3 carrots, finely chopped or shredded
- 2 cups rice
- 3 cups water
- cooking oil
- salt & pepper
Directions
Saute first 4 ingredients in a small amount of cooking oil and remove from pan. With the same oil, fry the rice, stirring constantly, until each grain is coated with oil.
Add the water, bring to a boil, then reduce heat and simmer until water is absorbed and rice is cooked, according to directions on the rice packaging.
Add the vegetables and stir well. Heat thru if necessary.
Category:Egyptian Recipes
Category:Egyptian Salads