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Rating: 3 stars
9 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Sally Swift
Recipe by Cooking Light August 2011

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Recipe Summary

hands-on:
20 mins
total:
35 mins
Yield:
4 servings (serving size: 1 1/4 cups rice and 1 lime wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon oil in a large skillet over medium-high heat; swirl to coat. Pour eggs into pan; cook for 2 minutes or until set, stirring once. Remove eggs from pan.

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  • Increase heat to high, and add the remaining 2 tablespoons oil to pan. Add shallots, garlic, and chile; stir-fry 1 minute. Add rice; stir-fry for 3 minutes or until lightly browned. Add cooked eggs, soy sauce, salt, and pepper; toss to combine.

  • Top with radish and herbs, and serve with lime.

  • Sweet Soy Sauce

  • 1/4 cup lower-sodium soy sauce

  • 1/4 cup packed dark brown sugar

  • Bring soy sauce and brown sugar to a boil in a small saucepan over medium heat. Simmer 2 minutes or until reduced to 1/4 cup.

  • Makes 4 servings (serving size: 1 tablespoon)

  • Calories 61; Fat 0mg; Protein 9g; Carbohydrate 9g; Fiber 1g; Cholesterol 0mg; Iron 4mg; Sodium 537mg; Calcium 14mg

Nutrition Facts

430 calories; fat 16.1g; saturated fat 3.3g; mono fat 7.2g; poly fat 4.7g; protein 12.8g; carbohydrates 58.2g; fiber 5.2g; cholesterol 180mg; iron 2.6mg; sodium 377mg; calcium 83mg.
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