Gfcf Chinese Eggs and Rice Recipe

Name: Gfcf Chinese Eggs and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 eggs; 1 cup jasmine rice, uncooked; 1 bunch scallion; 3 stalks celery; 1 carrot; 3 garlic cloves; 2 tablespoons olive oil; 2 tablespoons sesame seeds; ½ teaspoon salt; 2 tablespoons mung beans

Servings: persons

1
Sprout mung beans several days beforehand, or buy a bag of mung bean sprouts and use about 1 cup.
2
Set rice to cook using package directions.
3
Mince garlic, chop scallions, and thinly slice celery and carrots.
4
Separate mung bean sprouts from their husks by placing them in a bowl of water and agitating them so that the husks rise to the surface.
5
For raw vegetables, combine all vegetables and sprouts and coat in olive oil then place in serving bowl.
6
To cook vegetables, place all vegetables and sprouts in pan with olive oil and cook over medium-low heat for about 20 minutes.
7
Scramble eggs.
8
Combine rice, eggs, and vegetables in the serving bowl and stir.
9
Sprinkle seeds on each serving.

634

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 eggs, 1 cup jasmine rice, uncooked, 1 bunch scallion, 3 stalks celery, and more.

Yes, Gfcf Chinese Eggs and Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gfcf Chinese Eggs and Rice

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