Photo: Joseph Gonzalez
Steamed Rice and Spring Vegetables with Fried Eggs
11 ingredients
openrecipes
Use whatever springtime vegetables you like in this healthy take on fried rice.
Estimated Nutrition (whole recipe, rough)
656
Calories
18g
Protein
33g
Fat
71g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Bok Choy | 1 cup (70g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 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 scallions, chopped, whites and greens separated
- 1 1/4 long-grain brown rice
- 1 reduced-sodium soy sauce
- 2 grated ginger
- 1/2 toasted sesame oil
- 2 heads baby bok choy, chopped
- 1 fresh (or frozen, thawed) peas
- 2 vegetable oil
- 4 large eggs
- Kosher salt and freshly ground black pepper
- 1/4 chopped fresh cilantro
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bonappetit ·
Recipe sourced from
openrecipes