Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
522
Calories
26g
Protein
5g
Fat
100g
Carbs
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Oyster | 6 medium (84g) | 81 |
| Corn Oil | 1/2 cup kernels (82g) | 77 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Water | not in our table | 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
- 2 packs (8 ea ./800 g /1.8 lb ) carrots , cut into 5×1×1 cm (2.0×0.39×0.39 in) pieces
- 1 pack (200 g/7.1 oz) bean sprouts , soaked in hot water and drained
- 1 pack (200 g/7.1 oz) broccoli florets , soaked in hot water and drained
- 1 pack (200 g/7.1 oz) mushrooms , quartered and soaked in hot water
- ½ pack (250 g/8.8 oz) cabbage , cut into 2 cm (0.79 in) pieces
- 4 scallions , cut into 1.5 cm (0.59 in) pieces
- 3 tbsp corn oil
- 3 cloves garlic , minced
- ¼ big onion , chopped
- 1 cup (100 g/3.5 oz) cooked rice
- 2 tbsp salt
- 1½ tbsp light soy sauce
- 1 tbsp vegetarian oyster sauce substitute (or omit)
- 1 tbsp pepper
Directions
1
Heat the oil in a non-stick pan , add onion and garlic, and stir-fry for 25 seconds until fragrant.
2
Add the rice, all the vegetables, some salt, light soy sauce, oyster sauce and pepper. Stir until mixed well.
Recipe sourced from
wikibooks