Asian-Style Rice with Eggs and Vegetables
TM5 TM6

Asian-Style Rice with Eggs and Vegetables

4.5 (20 ratings)

Ingredients

  • 1 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
  • 1 heaping tsp homemade vegetable stock paste (optional)
    or 1 stock cube (optional)
  • 12 ½ 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.)

Nutrition
per 1 portion
Calories
1844 kJ / 440 kcal
Protein
16 g
Carbohydrates
54 g
Fat
16 g
Fiber
4.2 g

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