SparkPeople Advertisers Keep the Site Free

3 of 5 (1)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 382.1
  • Total Fat: 5.4 g
  • Cholesterol: 212.5 mg
  • Sodium: 680.5 mg
  • Total Carbs: 79.4 g
  • Dietary Fiber: 7.1 g
  • Protein: 13.3 g

View full nutritional breakdown of Eggs and Rice calories by ingredient
Report Inappropriate Recipe

Eggs and Rice

Submitted by: BLUETABBY

Introduction

A quick and delicious breakfast, brunch, or lunch using leftover rice and basic ingredients. A quick and delicious breakfast, brunch, or lunch using leftover rice and basic ingredients.
Number of Servings: 1

Ingredients

    1 large or extra-large egg
    2/3 C frozen mixed vegetables
    1 cup leftover cooked rice (white or brown)
    2 tsp soy sauce

Directions

Defrost frozen vegetables briefly. Combine egg and thawed vegetables with 1 cup cooked rice, and beat with fork until frothy. Spray 8" skillet or omelet pan with nonstick spray, and heat over medium heat. Pour in egg mixture, reduce heat to low, and cover pan for a few minutes. When egg mixture is puffed and slightly dry on top, flip over carefully and cook the other side until light brown. Serve and season with soy sauce to taste. Makes 1 serving.

Number of Servings: 1

Recipe submitted by SparkPeople user BLUETABBY.






Great Stories from around the Web


Rate This Recipe