Egg Fried Rice
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 230.0
- Total Fat: 8.6 g
- Cholesterol: 85.0 mg
- Sodium: 770.0 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 3.9 g
- Protein: 7.5 g
View full nutritional breakdown of Egg Fried Rice calories by ingredient
Introduction
(You may notice there are shrimp in the photo. The first time I made this, I added a half pound of shrimp as I put in the cabbage ... delicious! But the recipe/nutritional facts don't include shrimp or any other protein but the egg.) (You may notice there are shrimp in the photo. The first time I made this, I added a half pound of shrimp as I put in the cabbage ... delicious! But the recipe/nutritional facts don't include shrimp or any other protein but the egg.)Number of Servings: 5
Ingredients
-
1 cup dry brown rice, cooked and cooled
1/2 head cabbage, chopped
3 tsp ginger root, minced
3 spring onions, diced
2 large eggs
2 tbs sesame oil
4 tsp soy sauce
Directions
Heat one tbs sesame oil, and toss in onions and ginger. Move to side of pan.
Fry two eggs in same pan until dry.
Add cabbage and soy sauce, tossing until all mixed. Allow to cook approx five minutes, until cabbage is a little tender but still crisp.
Remove vegetable/egg mixture from pan, add the other tbs sesame oil, and fry the pre-cooked brown rice.
Add vegetable/egg mixture back in, and add more soy sauce or salt to taste.
Number of Servings: 5
Recipe submitted by SparkPeople user THATJULIET.
Fry two eggs in same pan until dry.
Add cabbage and soy sauce, tossing until all mixed. Allow to cook approx five minutes, until cabbage is a little tender but still crisp.
Remove vegetable/egg mixture from pan, add the other tbs sesame oil, and fry the pre-cooked brown rice.
Add vegetable/egg mixture back in, and add more soy sauce or salt to taste.
Number of Servings: 5
Recipe submitted by SparkPeople user THATJULIET.