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Gluten & Dairy Free Egg Fried Rice Recipe Video
|Button mushroom||3 Cup (48 tbs), sliced|
|Red bell pepper||1 Cup (16 tbs), sliced|
|Green onion||3 Cup (48 tbs), chopped|
|Green peas||1 Cup (16 tbs)|
|Cilantro||1 Cup (16 tbs), chopped|
|Egg||1 Large, beaten|
|Garlic||1 Clove (5 gm), sliced|
|Vegetable oil||1 Tablespoon|
|Cooked basmati rice||1 Cup (16 tbs)|
Calories 375 Calories from Fat 101
% Daily Value*
Total Fat 11 g17.6%
Saturated Fat 2 g9.9%
Trans Fat 0 g
Cholesterol 105.7 mg
Sodium 58.4 mg2.4%
Total Carbohydrates 55 g18.2%
Dietary Fiber 11.1 g44.4%
Sugars 12.2 g
Protein 17 g34.3%
Vitamin A 156.8% Vitamin C 298%
Calcium 12.6% Iron 33.2%
*Based on a 2000 Calorie diet
1.Heat a wok and add the vegetable oil. Heat well.
2.Drop the sliced garlic and sauté until it gives out a nice aroma and are slightly browned.
3.Add the vegetables. Reserve half the spring onions and the cilantro. Stir fry for a few minutes.
4.Pour the beaten egg and sauté until it is scrambled.
5.Add the rice and mix well.
6.Garnish with remaining green onions and cilantro and serve.