This recipe has Carbs as 75.4% and Sodium as 78.2% (as a percentage of RDA).
You'll likely need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.2% of RDA
• Calories: 64.5% of RDA
• Carbs: 75.4% of RDA
• Fat (total lipid): 36.5% of RDA
• Fiber: 29.0% of RDA
• Fructose: 4.0% of RDA
• Protein: 51.1% of RDA
• Sodium: 78.2% of RDA
• Sugar: 17.8% of RDA
• Vitamin A (IU): 8.7% of RDA
• Vitamin B6: 73.9% of RDA
• Vitamin C: 7.2% of RDA
• Iron: 2.8% of RDA
• Magnesium: 40.3% of RDA
• Manganese: 57.8% of RDA
• Niacin: 78.3% of RDA
• Potassium: 24.4% of RDA
• Zinc: 51.5% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
MAKING THE SAUCE
1.
Combine the hot water, honey, sesame oil, soy sauce, dark soy sauce, and white pepper in a small bowl. Set aside.
2.
Cook jasmine rice according to package directions.
3.
Take your cooked rice and fluff it with a fork or with your hands (you can rinse your hands in cold water if the rice starts sticking to them). There shouldn't be any big clumps!.
4.
With a wok over medium heat, add a tablespoon of oil and sauté the onions until translucent and then stir in the pork. Add the rice and mix well. If the rice is cold from the refrigerator, continue stir-frying until the rice is warmed up, which will take about 5 minutes. If the rice was made fresh, then you just need to mix until everything is incorporated.
5.
Add the sauce mixture and salt and mix with a scooping motion until the rice is evenly coated with sauce. You will have to break up any remaining clumps of rice with the spatula as best as possible, but no need to be obsessive. The rice should be hot by this time.
6.
Toss in your eggs, mung bean sprouts, and scallions. Mix thoroughly for another minute or two and serve.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A gluten-free variant of this recipe can be made.
Just make the following substutions: gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular).
2.
Make it Wheat Free!
A wheat-free variant of this recipe can be made.
Just make the following substutions: gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular).
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1291
Protein 57.5 g
Carbohydrates 207 g
Iron 0.54 mg
Fiber 8.12 g
Calcium 22.5 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
