Directions:
- In a saucepan, combine rice, water, and bouillon and stir well. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
- In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
- Heat wok over high heat. Pour in oil, saute onion, stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 858.55 Kcal (3595 kJ) | ||
| Calories from fat | 212.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.58g | 36% | |
|---|---|---|---|
| Cholesterol | 164.46mg | 55% | |
| Sodium | 3596.47mg | 150% | |
| Potassium | 875.72mg | 19% | |
| Total Carbs | 137.43g | 46% | |
| Sugars | 9.22g | 37% | |
| Dietary Fiber | 12.26g | 49% | |
| Protein | 24.39g | 49% | |
| Vitamin C | 12.3mg | 21% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 5.5mg | 31% | |
| Calcium | 141.3mg | 14% | |
| Amount Per 100 g | |||
| Calories | 99.81 Kcal (418 kJ) | ||
| Calories from fat | 24.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.74g | 36% | |
|---|---|---|---|
| Cholesterol | 19.12mg | 55% | |
| Sodium | 418.12mg | 150% | |
| Potassium | 101.81mg | 19% | |
| Total Carbs | 15.98g | 46% | |
| Sugars | 1.07g | 37% | |
| Dietary Fiber | 1.43g | 49% | |
| Protein | 2.84g | 49% | |
| Vitamin C | 1.4mg | 21% | |
| Iron | 0.6mg | 31% | |
| Calcium | 16.4mg | 14% | |
* 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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