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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. vegetable oil (divided)
- 4 eggs (whisked)
- 2 pinches sea salt (divided)
- 8 cloves garlic (minced)
- 2 Tbsp. minced ginger
- 1 red onion (small-medium, thinly sliced)
- 3 green onions (chopped, white and green parts separated)
- 1 1/2 bunches asparagus (trimmed and then chopped into bite sized pieces, separate the tender tips from the stalk pieces)
- 6 cups rice (cooked leftover, preferably jasmine, do not use fresh rice–if you must, cook it an hour in advance and spread it onto a cookie sheet and place in the freezer for 20 minutes)
- 10 oz. frozen peas
- 3 Tbsp. soy sauce (I like a mix of dark and light Chinese soy sauces)
- 1 Tbsp. dark sesame oil
- 1/4 cup chopped cilantro
- hot garlic sauce (Thai sweet, for serving on side, optional)
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NutritionView More
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660Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories660Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat2.5g13% |
| Trans Fat0g |
| Cholesterol210mg70% |
| Sodium980mg41% |
| Potassium610mg17% |
| Protein19g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate102g34% |
| Dietary Fiber7g28% |
| Sugars8g |
| Vitamin A50% |
| Vitamin C45% |
| Calcium10% |
| Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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