Egg fried rice
Simple fried rice with scrambled egg, mixed vegetables and soy sauce.
- Number of servings
- 1
Nutrients
For entire dish
Some ingredients do not have a confirmed nutrition measurement basis.
- Calories
- 636 kcal
- Protein
- 22.7 g
- Carbohydrates
- 77 g
- Fat
- 26 g
- Fiber
- 4.6 g
Per serving
- Calories
- 636 kcal
- Protein
- 22.7 g
- Carbohydrates
- 77 g
- Fat
- 26 g
- Fiber
- 4.6 g
Vitamins
For entire dish
Some micronutrient totals include only ingredients with a recorded value.
- A
- 336.2 mcg
- C
- 9.9 mg
- D
- 2 mcg
- E
- 6.2 mg
- K
- 20.7 mcg
- B12
- 0.9 mcg
Ingredients
- White rice — 80 g
- Chicken egg — 100 g
- Frozen mixed vegetables — 80 g
- Soy sauce — 15 g
- Sunflower oil — 15 g
- Green onion — 10 g
- Table salt — 1 g
Cooking instructions
- Cook the rice and let it cool on a plate.
- Beat the eggs and slice the green onion.
- Heat the oil in a wok over high heat.
- Scramble the eggs for 1 minute and break them into pieces.
- Add the vegetables and rice and stir fry for 4 minutes.
- Season with the soy sauce and salt.
- Garnish with the green onion and serve hot.