Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Meat | 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 cups cooked brown or white rice
- 1 10oz. package frozen mixed vegetables or 2 cups fresh vegetables, chopped
- 1 small onion, finely chopped
- 1 cup cooked poultry, fish, or meat (optional)
- 2 eggs, lightly beaten
- 2 teaspoons vegetable oil
- 3 teaspoons soy sauce
Directions
1.In a large pan, heat oil on medium-high heat. Add onion and rice. Stir and cook until onion is soft, about 5 minutes.
2.Reduce heat to medium and add vegetables and meat to rice mixture. Cook 2 minutes for frozen vegetables and 5-7 minutes for fresh vegetables.
3.Spread the mixture out to the sides of the pan, leaving space in the middle for the eggs.
4.Add the eggs, and scramble until cooked firm.
5.Mix the eggs with the rice and vegetables, then sprinkle with soy sauce.