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Asian-Style Rice with Eggs and Vegetables
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oz light sesame oil
or 1 oz peanut oil
- 3 ½ oz yellow onion, halved
- 5 ½ oz carrots, cut into large pieces (1¾ in.)
- 5 ½ oz bacon, cubed, or 5.5 oz Canadian bacon, cubed (see Tip)
- 1 oz soy sauce, to taste
- 2 tsp sugar (optional)
- 4 large eggs
heaping tsp homemade vegetable stock paste (optional)
or 1 stock cube (optional)
oz white short-grain rice (18-20 min cooking time)
or 12 ½ oz long-grain rice (18-20 min cooking time)
- 43 oz water
- 14 oz mixed vegetables, e.g. broccoli in small florets, frozen peas, cauliflower in small florets, green beans cut into pieces (1 in.), zucchini, cubed (½ in.)
- per 1 portion
- 1999.9 kJ / 478 kcal
- 15.3 g
- 58.6 g
- 20.1 g
- Saturated fat
- 5.7 g
- 3.7 g
- 664.8 mg
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