My Korean Kitchen · by Sue | My Korean Kitchen★ 4.9 (25)
Breakfast Egg Fried Rice
NUTRITION · PER SERVING6M COOK
CAL 24%·PRO 35%
CARBS 45G37% OF CAL
1G FIBER0G SUGAR44G OTHER
FAT 25G47% OF CAL
6G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick fried rice made with eggs, rice, soy sauce, and sesame oil garnished with sesame seeds and green onion. A fast, savory breakfast or light meal ready in minutes.
mainkoreanstir fryeggs🍳 skilletdairy freevegetarian
View the full recipe on My Korean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 2 eggs
- Some cooking oil (, I used rice bran oil)
- 1 cup cooked rice
- 1/2 Tbsp soy sauce (, regular (add slightly more if adding other vegetables or proteins))
- 1/2 Tbsp toasted sesame oil ((optional))
- 1/2 Tbsp toasted sesame seeds ((optional))
- 1-2 Tbsp green onions (, thinly sliced (optional))
- fine sea salt (, to taste (optional))
At a glance
PER SERVING · TIME 6M
CAL 24%·PRO 35%
CARBS 45G37% OF CAL
1G FIBER0G SUGAR44G OTHER
FAT 25G47% OF CAL
6G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1m
- Cook
- 5m
- Sodium
- 969mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 228mg
- Calcium
- 74mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 1M
- SODIUM
- 969MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.