Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
708
Calories
44g
Protein
23g
Fat
81g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Sesame Seed | 1 tbsp (9g) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bell Pepper | 1 medium (119g) | 31 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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
- =
- 1 cup fresh snow peas, trimmed and halved
- 1 cup sliced fresh mushrooms
- 1/2 medium red bell pepper, cut into julienne strips
- 2 tablespoons vegetable oil
- 3 cups cooked rice, cooked in chicken broth
- 1 1/2 tablespoons rice vinegar*
- 1 teaspoon sugar
- 1/4 teaspoon ground black pepper
- 1 tablespoon sesame seed, toasted
- =
Directions
1
Cook vegetables in hot oil over medium-high heat in wok or large skillet for 2 minutes. Stir in rice, vinegar, sugar and pepper. Serve warm or at room temperature. Sprinkle with sesame seed.
Recipe sourced from
fandom