Directions:
- Melt oleo in large non-stick skillet.
- Add onion, celery, and carrots.
- Saute until onions are transparent and carrots are crisp tender, about 5 minutes.
- Add peas and cook one minute more until peas are thawed.
- Push veggies to one side of skillet.
- Scramble eggs in empty side of skillet after the oleo spreads from veggies.
- Mix eggs into veggies and season with pepper.
- Add soy sauce.
- Then slowly mix in rice by the spoonful until all rice is added and all ingredients are well blended.
- Fry until steamy hot stirring often.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 301.38 Kcal (1262 kJ) | ||
| Calories from fat | 163.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.19g | 28% | |
|---|---|---|---|
| Cholesterol | 81.84mg | 27% | |
| Sodium | 1357.46mg | 57% | |
| Potassium | 333.29mg | 7% | |
| Total Carbs | 25.98g | 9% | |
| Sugars | 4.48g | 18% | |
| Dietary Fiber | 4.34g | 17% | |
| Protein | 9.86g | 20% | |
| Vitamin C | 7.2mg | 12% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 2.1mg | 12% | |
| Calcium | 42.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 129.61 Kcal (543 kJ) | ||
| Calories from fat | 70.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.82g | 28% | |
|---|---|---|---|
| Cholesterol | 35.19mg | 27% | |
| Sodium | 583.77mg | 57% | |
| Potassium | 143.33mg | 7% | |
| Total Carbs | 11.17g | 9% | |
| Sugars | 1.93g | 18% | |
| Dietary Fiber | 1.87g | 17% | |
| Protein | 4.24g | 20% | |
| Vitamin C | 3.1mg | 12% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.9mg | 12% | |
| Calcium | 18.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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