Directions:
- Combine the rice with 4 cups lightly salted water in a large saucepan and heat to boiling. Reduce heat to low, cover, and simmer gently 25 to 30 minutes or until all the water is absorbed.
- Heat 2 tablespoons of the oil over medium-high heat in a large skillet, wok, or saucepan. Add the eggs and cook through, stirring to break up into small pieces. Remove and set aside.
- Heat the remaining oil in the skillet and add the onion and carrot and cook until the onion is golden, about 2 minutes. Add the peas and scallions and cook about 2 minutes more to heat through.
- Stir in the tomato, salt, cooked rice, and eggs and toss until heated through. Fold in the basil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2301.65 Kcal (9637 kJ) | ||
| Calories from fat | 784.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 87.22g | 134% | |
|---|---|---|---|
| Cholesterol | 744mg | 248% | |
| Sodium | 5088.1mg | 212% | |
| Potassium | 2071.51mg | 44% | |
| Total Carbs | 318.72g | 106% | |
| Sugars | 18.81g | 75% | |
| Dietary Fiber | 24.61g | 98% | |
| Protein | 63.33g | 127% | |
| Vitamin C | 57.1mg | 95% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 9.9mg | 55% | |
| Calcium | 322.8mg | 32% | |
| Amount Per 100 g | |||
| Calories | 215.31 Kcal (901 kJ) | ||
| Calories from fat | 73.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.16g | 134% | |
|---|---|---|---|
| Cholesterol | 69.6mg | 248% | |
| Sodium | 475.97mg | 212% | |
| Potassium | 193.78mg | 44% | |
| Total Carbs | 29.81g | 106% | |
| Sugars | 1.76g | 75% | |
| Dietary Fiber | 2.3g | 98% | |
| Protein | 5.92g | 127% | |
| Vitamin C | 5.3mg | 95% | |
| Iron | 0.9mg | 55% | |
| Calcium | 30.2mg | 32% | |
* 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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