Nutritional Info

Nutrition Facts

Serving Size 1 (96g)

Calories 260
Calories from Fat 28 (11%)
Amount Per Serving %DIV
Total Fat 3.1g 5%
Saturated Fat 0.6g 3%
Monounsaturated Fat 0.8g
Polyunsaturated Fat 1.7g
Trans Fat 0.0g
Cholesterol 1.3mg 0%
Sodium 30.9mg 1%
Potassium 82.8mg 2%
Total Carbohydrate 51.3g 17%
Dietary Fiber 2.2g 9%
Sugars 0.4g
Protein 4.7g 9%

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Recipe Description
Quick, easy and delicious! This is my version of a signature Benihana side dish, that seems to go with just about everything.
Prep time
15 min
Cook time
25 min
Ready In
40 min


Serves Tool

Serves To:USMetric
1 1/4 Cup(c)  uncooked short grain japanese white rice
3 Teaspoon(t)  soybean oil
2   eggs, beaten
1/2 Cup(c)  green onions, finely diced
1/2 Cup(c)  frozen peas, thawed
1   medium carrot, finely grated
4 Teaspoon(t)  soy sauce
1 Pinch(pn)  salt, to taste
1 Pinch(pn)  pepper, to taste


Cook the rice according to the package directions. Once done, empty into a mixing bowl. In a large skillet, heat 2 teaspoons of oil. Scramble the eggs into small pieces until cooked. Empty the scrambled eggs into the bowl with the rice and stir together. Using the same pan, add additional oil, diced green onions, peas and carrot. Let simmer on low heat for 5 minutes. Add several scoops of the cooled rice and egg mixture to the skillet. Keep gradually adding a scoop at a time to the pan and stirring. While mixing, slowly add the soy sauce a teaspoon at a time until the fried rice is a golden brown color. Add salt and pepper to taste.

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