2 Serves
95 Mins
3 g
32 g
7 g
Wash and cook the Japanese short-grain rice in a rice cooker until fluffy.
Ingredients, vitamins, and health benefits
Japanese Short-Grain Rice
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Vitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
9 µg / 400 µgCalcium
22 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
13 mg / 420 mgPhosphorus
51 mg / 1,250 mgPotassium
107 mg / 4,700 mgSodium
576 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
31 gAlcohol
0 g
Prepare the vegetables by slicing the onion and garlic using a chef's knife on a cutting board.
Heat the vegetable oil in a frying pan over medium heat.
Sauté the onion and garlic in the frying pan until fragrant, then add the filling ingredients and cook until browned.
Season the mixture with salt and pepper to taste, then serve the cooked filling over the warm rice.
Onion
Garlic
Vegetable Oil
Salt
Black Pepper
Vitamin A
0 µg / 900 µgVitamin C
5 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
9 µg / 400 µgCalcium
22 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
13 mg / 420 mgPhosphorus
51 mg / 1,250 mgPotassium
107 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
20
g50
g31
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgAlcohol
0 g