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Ingredientes
- 2 tbsp. sesame oil
- 1 tbsp. vegetable oil
- 1/2 teaspoon warm pepper flakes
- 2-3 scallions, minced
- 1 tbsp. chopped fresh ginger
- 1 tbsp. soy sauce
- 1/4 pound fresh mushrooms, minced
- 1 sm. red bell pepper, minced
- 1 c. fresh cooked broccoli, minced
- 1 c. fresh bean sprouts
- 4 c. cooked long grain rice
- 1 egg, beaten
Direcciones
- Heat oils in wok or possibly large heavy skillet. Add in scallions, ginger and warm pepper; stir-fry briefly. Add in mushrooms and bell pepper; stir-fry till mushrooms lose most of their moisture. Add in sprouts and broccoli; stir-fry briefly. Add in rice and soy sauce; toss to coat thoroughly. Stir-fry for 2 min till rice is heated through. Add in egg slowly while stirring rice. Toss till egg solidifies into small pcs scattered through the rice. Season with salt and garlic to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 276g | |
| Recipe makes 4 servings | |
| Calories 341 | |
| Calories from Fat 106 | 31% |
| Total Fat 12.01g | 15% |
| Saturated Fat 1.73g | 7% |
| Trans Fat 0.09g | |
| Cholesterol 47mg | 16% |
| Sodium 252mg | 11% |
| Potassium 315mg | 9% |
| Total Carbs 50.26g | 13% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.87g | 2% |
| Protein 8.29g | 13% |
