Chinese Egg Scramble Rice
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
425
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 425 cal. | (20 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 14.1 μg | (24 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 377 mg | (9 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 114 mg | |||
| Cholesterol | 196 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps Nut oil (or sunflower oil)
- 1 medium onion (finely chopped)
- 1 clove garlic cloves (finely chopped)
- 3 eggs (slightly beaten)
- 3 scallions (chopped)
- 0.333 cup frozen peas (blanched and drained)
- 0.333 cup canned Sweet corn (drained)
- ⅔ cup Cooked Sausage (chopped)
- 1 ¼ cups Rice (cooked according to package instructions)
- 2 Tbsps soy sauce
Preparation steps
1.
Heat the oil in a large wok over a medium-hot heat and quickly stir fry the onion and garlic.
2.
Add the beaten egg and stir continuously for 1-2 minutes until the egg is cooked.
3.
Add the cooked sausage, spring onions and sweetcorn to the wok and continue stirring.
4.
Add the rice and stir to mix everything together.
5.
Season with the soy sauce and serve immediately.
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