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|Vegetable stock||2 1⁄2 Liter, home made or made with low salt stock cubes|
|White rice||300 Gram (Short Grain Is Perfect)|
|Hard-boiled eggs||2 , quartered|
|Spring onions||6 , finely chopped|
|Reduced salt soy sauce||2 Tablespoon|
Calories 359 Calories from Fat 31
% Daily Value*
Total Fat 3 g5.4%
Saturated Fat 1 g5.1%
Trans Fat 0 g
Cholesterol 120.9 mg
Sodium 1469.9 mg61.2%
Total Carbohydrates 69 g22.9%
Dietary Fiber 6.4 g25.7%
Sugars 1 g
Protein 9 g19%
Vitamin A 7.8% Vitamin C 7%
Calcium 4% Iron 11.2%
*Based on a 2000 Calorie diet
Rinse the rice in a sieve to wash away any starch, then add to the stock, lowering the heat to a gentle simmer.
Cook for 1 hour, adding the water about 20 minutes into the cooking time.
Stir a few times throughout the cooking time, adding more water if needed.
Spoon into soup bowls and add a couple of egg quarters, chopped spring onions and a drizzle of soy sauce to each one.