Fried White Rice With Vegetables

1. Step 1: Heat pan with oil and cook shallots until brown. Next, add rice and stir well, then add salt. Cook about 5 minutes, then add vegetables. Season with soy sauce and vegetable seasoning. Cook another 6-8 minutes over medium heat. Then add green onions. Season if needed.

2. Serve piping hot. Serves 2.

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Nutrient	Quantity
Total fats	3.4633 g
Protein	34.5513 g
Carbohydrates	338.9792 g
Energy	1545.285 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1387 g
Water	335.1442 g
Aspartic acid	3.3237 g
Calcium, Ca	200.47 mg
Lutein + zeaxanthin	814.995 g
Fiber, total dietary	13.6905 g
Fatty acids, total saturated 22:0	0.0001 g
Carotene, beta	3126.3475 g
Niacin	17.6624 mg
Vitamin A, RAE	309.1025 g
Arginine	2.691 g
Riboflavin	0.3203 mg
Tocopherol, beta	0.0032 mg
Fatty acids, total polyunsaturated 15:0	0.0005 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0064 g
Fatty acids, total saturated 20:1	0.0022 g
Glutamic acid	6.8211 g
Sodium, Na	948.2125 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0095 g
Total lipid (fat)	3.4633 g
Manganese, Mn	4.9203 mg
Fructose	1.9148 g
Proline	1.7388 g
Fatty acids, total saturated 16:0	0.7832 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1722 g
Sucrose	1.875 g
Choline, total	62.24 mg
Sugars, total	19.8886 g
Serine	1.774 g
Fatty acids, total saturated 10:0	0.0018 g
Fatty acids, total saturated 18:0	0.0714 g
Fatty acids, total saturated 20:4 undifferentiated	0.0004 g
Vitamin B-6	1.4718 mg
Selenium, Se	58.321 g
Ash	7.1049 g
Fatty acids, total saturated 18:1 undifferentiated	0.9542 g
Pantothenic acid	4.8765 mg
Phenylalanine	1.7602 g
Copper, Cu	1.0662 mg
Betaine	4.9705 mg
Thiamin	2.3909 mg
Methionine	0.7189 g
Iron, Fe	19.177 mg
Carbohydrate, by difference	338.9792 g
Phosphorus, P	620.9075 mg
Folate, total	952.185 g
Tocopherol, gamma	0.0544 mg
Lycopene	0.32 g
Alanine	1.94 g
Valine	2.0215 g
Fatty acids, total saturated 18:2 undifferentiated	0.9059 g
Glycine	1.5493 g
Carotene, alpha	1144.865 g
Glucose (dextrose)	2.5168 g
Fatty acids, total saturated 14:0	0.0161 g
Zinc, Zn	5.2308 mg
Isoleucine	1.4888 g
Fatty acids, total saturated 12:0	0.0006 g
Fatty acids, total polyunsaturated	1.0451 g
Fatty acids, total saturated 14:1	0.0008 g
Leucine	2.745 g
Tocotrienol, alpha	0.0032 mg
Vitamin A, IU	6202.0725 IU
Folate, DFE	1529.385 g
Tryptophan	0.3949 g
Vitamin C, total ascorbic acid	92.555 mg
Phytosterols	14.705 mg
Folic acid	825.1 g
Fatty acids, total polyunsaturated 16:1 c	0.0015 g
Fatty acids, total polyunsaturated 18:1 c	0.1519 g
Fatty acids, total saturated 20:0	0.0026 g
Starch	2.5238 g
Tyrosine	1.1264 g
Vitamin K (phylloquinone)	26.9988 g
Fatty acids, total saturated	0.8925 g
Histidine	0.7749 g
Fatty acids, total monounsaturated	0.9722 g
Threonine	1.3027 g
Folate, food	127.085 g
Fatty acids, total polyunsaturated 17:0	0.0005 g
Fatty acids, total polyunsaturated 24:0	0.0012 g
Cryptoxanthin, beta	46.9025 g
Vitamin E (alpha-tocopherol)	1.0914 mg
Magnesium, Mg	169.4825 mg
Lysine	1.3762 g
Potassium, K	1418.69 mg
Cystine	0.6118 g
Fluoride, F	2.514 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Carrot	0.25 cup	13.12	3.0656	0.0768
Extra virgin olive oil	2 tablespoons	0	0	0
Soy sauce	1 tablespoon	8.48	0.7888	0.0912
Corn	0.25 cup	31.175	6.7788	0.4894
Pepper	0.5 cup	14.9	3.4568	0.1267
Green Onion	1 tablespoon	1.62	0.3444	0.0282
shallot	1	115.2	26.88	0.16
white rice	2 cups	1350.5	295.815	2.442
pea	0.25 cup	10.29	1.8498	0.049
vegetable seasoning mushroom seasoning	1 pinch	0	0	0