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    Egg Rice

    Average Rating:

     3 Total Reviews

    Showing 1-3 of 3

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    • on October 10, 2011

      While not gourmet it is a nice way to use left over rice to make a quick meal. I made this using brown rice, the sesame oil option and serving with broccolini on the side. Thanks for the post.

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    • on October 23, 2011

      This is a quick and easy light lunch dish! Made as posted, and I loved the addition of sesame seeds. Thanks for posting healthyeater. Made for Fall PAC 2011.

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on October 21, 2011

      I did double this recipe for the 2 of us & then cut the amount of soy sauce down to just 4 teaspoons instead of what would have been 6! Also used toasted sesame seeds, & that gave it a very nice flavor! Well worth making, I thought! Thanks for sharing it! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]

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    Nutritional Facts for Egg Rice

    Serving Size: 1 (280 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 403.6
     
    Calories from Fat 127
    31%
    Total Fat 14.1 g
    21%
    Saturated Fat 2.9 g
    14%
    Cholesterol 186.0 mg
    62%
    Sodium 1076.6 mg
    44%
    Total Carbohydrate 54.5 g
    18%
    Dietary Fiber 0.7 g
    2%
    Sugars 0.4 g
    1%
    Protein 12.6 g
    25%
    Detailed Nutrition Values About Nutrition Info
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