Rice with Mushrooms, Scrambled Eggs and Onions

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Average: 4.5 (2 votes)
(2 votes)
Rice with Mushrooms, Scrambled Eggs and Onions

Rice with Mushrooms, Scrambled Eggs and Onions - Rice meets egg - plus there is spice from the wok.

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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
380
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie380 cal.(18 %)
Protein14 g(14 %)
Fat12 g(10 %)
Carbohydrates52 g(35 %)
Sugar added0 g(0 %)
Roughage3.8 g(13 %)
Vitamin A0.2 mg(25 %)
Vitamin D2.4 μg(12 %)
Vitamin E1.7 mg(14 %)
Vitamin K14.6 μg(24 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.5 mg(45 %)
Niacin7.1 mg(59 %)
Vitamin B₆0.2 mg(14 %)
Folate61 μg(20 %)
Pantothenic acid2.4 mg(40 %)
Biotin22.9 μg(51 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C13 mg(14 %)
Potassium475 mg(12 %)
Calcium107 mg(11 %)
Magnesium45 mg(15 %)
Iron2.2 mg(15 %)
Iodine20 μg(10 %)
Zinc1.6 mg(20 %)
Saturated fatty acids2.8 g
Uric acid101 mg
Cholesterol163 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
250 grams Basmati rice
8 scallions
250 grams button Mushroom
3 Tbsps Peanut oil
3 eggs
1 Tbsp light soy sauce (some extra soy sauce to taste)
peppers
How healthy are the main ingredients?
Basmati ricesoy sauceegg

Preparation steps

1.

Rinse rice in a colander, cook as per the package directions and let cool down.

2.

Meanwhile, trim, rinse and cut the scallions diagonally into rings; keep some scallions for garnish aside. Trim mushrooms and cut in half.

3.

Heat the oil in a wok and saute the scallions for 1-2 minutes. Add in the mushrooms and cook until the liquid has evaporated. Add the cooked rice and saute for about 3 minutes. Gather the rice mixture to the edge of the wok.

4.

Beat the eggs in a bowl, season with 1 tablespoon soy sauce and pepper and pour into the center of the wok. Stir the eggs at high heat for about 3 minutes to make scrambled eggs and then mix with the rice. Season with soy sauce and garnish with remaining scallions. Serve.