- Prep Time
- 10 mins
- Total Time
- 21 mins
- Serves
- 8
Ingredients
- 1 tbsp
- vegetable oil, divided
- 15 mL
- 2
- eggs
- 1/4 tsp
- hot red pepper flakes
- 1 mL
- pinch salt
- 1
- onion, chopped
- 1
- carrot, shredded
- 4 cups
- cooked Calrose Rice
- 1 L
- 1 cup
- finely chopped English cucumber
- 250 mL
- 1/2 cup
- Peanut Satay Cooking Sauce
- 125 mL
- 1 tbsp
- fresh lime or lemon juice
- 15 mL
Directions
Step 1
Heat half the oil in a large, non-stick skillet set over medium heat. Whisk eggs with red pepper flakes and salt. Pour into the skillet and cook, covered, for 1 to 2 min. or until firmly set. Using a spatula to lift the edge, roll up the egg and remove from pan. Cut into thin strips and reserve.
Step 2
Add the remaining oil, onion and carrot to pan. Cook, stirring often, for 5 min. Increase the heat to medium-high and cook, stirring, for 3 min. or until the onion is golden. Add cooked rice, cucumber, peanut sauce and lemon or lime juice. Cook, tossing, until heated through. Garnish with reserved eggs.
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Nutrition Facts
- Nutrition Description:
- 1/8 of the recipe
- Calories:
- 420
- Fat:
- 11 g
- Saturated Fat:
- 2 g
- Carbs:
- 70 g
- Fibre:
- 2 g
- Cholesterol:
- 95 mg
- Protein:
- 11 g
- Sodium:
- 520 mg
- Potassium:
- 140
