Gluten & Dairy Free Egg Fried Rice Recipe Video
Summary
Ingredients
| 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) |
Nutrition Facts
Serving size
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 mg35.2%
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
Directions
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.
SERVING
6.Garnish with remaining green onions and cilantro and serve.
Chef
