Asian Spice Stir Fry
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 245.2
- Total Fat: 21.6 g
- Cholesterol: 61.7 mg
- Sodium: 140.0 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 3.5 g
- Protein: 7.2 g
View full nutritional breakdown of Asian Spice Stir Fry calories by ingredient
Number of Servings: 3
Ingredients
-
*Brown Rice, long grain, 1 cup (remove)
Carrots, raw, .5 cup, grated (remove)
Peas, frozen, 0.5 cup (remove)
Sesame Oil, 1 tbsp (remove)
*Weson Vegatable Oil, 2 tbsp (remove)
Onions, raw, .35 cup, chopped (remove)
Egg, fresh, 1 large (remove)
Cashew Nuts, dry roasted (salt added), .25 cup, halves and whole (remove)
Spices to tates:
ginger powder
ground red ceyenne pepper
chili powder
Tips
If you need more lubrication so that the food doesn't stick, add a couple of drops of water at a time (1 fl oz).
Directions
1. Start rice according to instructions.
2. Heat sesame oil in the pan or wok.
3. Cook all vegatable to soften on medium heat (6)
4. chop cashews and add to the vegatables.
5. When the rice is done, add to the vegatables.
6. Stir.
7. Make a ring shape in the pan/ wok so that there is a hole in the middle.
8. Crack the egg and drop it into the hole.
9. Scramble the egg immediately inside.
10. Stir everything together and add the spices.
Serving Size: makes 3 one cup servings
2. Heat sesame oil in the pan or wok.
3. Cook all vegatable to soften on medium heat (6)
4. chop cashews and add to the vegatables.
5. When the rice is done, add to the vegatables.
6. Stir.
7. Make a ring shape in the pan/ wok so that there is a hole in the middle.
8. Crack the egg and drop it into the hole.
9. Scramble the egg immediately inside.
10. Stir everything together and add the spices.
Serving Size: makes 3 one cup servings