Nutritional Info

Nutrition Facts

Serving Size 1 (259g)

Calories 527
Calories from Fat 147 (28%)
Amount Per Serving %DIV
Total Fat 16.4g 25%
Saturated Fat 4.9g 25%
Monounsaturated Fat 7g
Polyunsaturated Fat 4.5g
Trans Fat 0.0g
Cholesterol 103.1mg 34%
Sodium 810.6mg 35%
Potassium 404.2mg 9%
Total Carbohydrate 53.6g 18%
Dietary Fiber 2.7g 11%
Sugars 0.7g
Protein 37.8g 76%

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Recipe Description
Brown rice has greater nutritional value than white rice. The cooking process does take longer, but the natural, nutty flavor of the rice is worth the wait and effort.
Prep time
1 hr 10 min
Cook time
55 min
Ready In
2 hr 5 min


Serves Tool

Serves To:USMetric
3 1/2 Cup(c)  water
2 Cup(c)  uncooked long grain brown rice
3 Tablespoon(T)  vegetable oil, divided
2   eggs, lightly beaten
1   medium yellow onion, coarsely chopped
8 Ounce(oz)  smoked or baked ham, cut into thin strips
1 Cup(c)  frozen green peas, thawed
2 Tablespoon(T)  soy sauce
1 Tablespoon(T)  dark sesame oil
1 Tablespoon(T)  fresh cilantro


Combine water and rice in medium saucepan. Cover and bring to a boil over high heat. Reduce heat to low and simmer about 40 minutes, or until tender and all water is absorbed, stirring occasionally. Remove from heat and let stand, covered, 10 minutes. Fluff rice with fork and spread out on greased baking sheet. Cool to room temperature, about 30 to 40 minutes. Heat wok or large skillet over medium heat about 30 seconds or until hot. Drizzle 1 tablespoon vegetable oil into wok and heat 15 seconds. Add eggs. Cook 1 minute or just until set. Turn over and stir to scramble until eggs are cooked but not dry. Remove eggs to bowl. Add remaining 2 tablespoons vegetable oil to wok and heat 30 seconds, or until hot. Add onion and stir fry over medium high heat about 3 minutes or until tender. Stir in ham and stir fry 1 minute. Add cooked rice, peas, soy sauce and sesame oil and cook 5 minutes, stirring frequently. Stir in eggs and cook until heated through. Transfer to warm serving dish. Garnish with cilantro. Serve immediately.

Additional notes

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