Directions:
- Whisk all the ingredients for the dressing together and set aside.
- Cook the rice as directed on the packet. I used a 1/4 cup of rice to 3/4 cup of water, but this might change depending on your location/climate. Once it is cooked, drain and put to the side and keep warm.
- Season the mushrooms and sauté them in a tablespoon of oil until lightly golden. Reserve.
- Fry the eggs in about a tablespoon of oil, season with salt and pepper. NOTE: Alternatively, you could serve this dish with poached eggs.
- To layer the dish, spread the rice on the bottom of the plate, season with a pinch of salt. Then mix the salad leaves with the carrot, mushrooms and tomatoes and add that to the plate. Drizzle over the dressing and finish off with the two fried eggs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2097.79 Kcal (8783 kJ) | ||
| Calories from fat | 1716.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 190.75g | 293% | |
|---|---|---|---|
| Cholesterol | 327.36mg | 109% | |
| Sodium | 1685.85mg | 70% | |
| Potassium | 1774.81mg | 38% | |
| Total Carbs | 83.76g | 28% | |
| Sugars | 17.84g | 71% | |
| Dietary Fiber | 7.61g | 30% | |
| Protein | 21.85g | 44% | |
| Vitamin C | 73.8mg | 123% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 2.4mg | 14% | |
| Calcium | 141.5mg | 14% | |
| Amount Per 100 g | |||
| Calories | 182.08 Kcal (762 kJ) | ||
| Calories from fat | 149 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.56g | 293% | |
|---|---|---|---|
| Cholesterol | 28.41mg | 109% | |
| Sodium | 146.32mg | 70% | |
| Potassium | 154.04mg | 38% | |
| Total Carbs | 7.27g | 28% | |
| Sugars | 1.55g | 71% | |
| Dietary Fiber | 0.66g | 30% | |
| Protein | 1.9g | 44% | |
| Vitamin C | 6.4mg | 123% | |
| Iron | 0.2mg | 14% | |
| Calcium | 12.3mg | 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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