Asian-Style Rice with Eggs and Vegetables

Name: Asian-Style Rice with Eggs and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 30 min
Yield: 6 portions
Ingredients: 1 oz light sesame oil; 3 ½ oz yellow onion; 5 ½ oz carrots; 5 ½ oz bacon; 1 oz soy sauce; 4 large eggs; 12 ½ oz white short-grain rice; 43 oz water; 14 oz mixed vegetables

4.5 (54 ratings)

Difficulty medium

Preparation time 15 min

Total time 30 min

Serving size 6 portions

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: 1999.9 kJ / 478 kcal
Protein: 15.3 g
Carbohydrates: 58.6 g
Fat: 20.1 g
Saturated Fat: 5.7 g
Fibre: 3.7 g
Sodium: 664.8 mg