2 Serves
35 Mins
44 g
40 g
44 g
Cook the long grain white rice according to package instructions using a rice cooker or pot.
Ingredients, vitamins, and health benefits
Long Grain White Rice
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SpanishVitamin E
5 mg / 15 mgVitamin K
202 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
253 µg / 400 µgCalcium
251 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
72 mg / 420 mgPhosphorus
695 mg / 1,250 mgPotassium
942 mg / 4,700 mgSodium
441 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
112 µg / 55 µgFiber
5 g / 28 gSugar
7 g / 50 gSaturated Fat
15 g / 20 gCholesterol
1176 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 g
In a small bowl, mash the salted egg yolks with one egg white until smooth.
Heat the butter and grapeseed oil in a frying pan over medium heat, then add the chopped garlic and sauté briefly until fragrant but not browned.
Add the mashed egg mixture to the pan and stir-fry for one minute, then incorporate the halved Brussels sprouts.
Stir in a splash of water or milk to reach your desired consistency and cook until the sprouts are tender yet vibrant.
Season with sugar and chili flakes to taste, then serve immediately alongside the cooked white rice.
Egg White
Egg Yolks
Butter
Grapeseed Oil
Garlic
Brussels Sprouts
Milk
Water
Sugar
Chili Flakes
Vitamin A
292 µg / 900 µgVitamin C
98 mg / 90 mgVitamin D
5 µg / 20 µgVitamin E
5 mg / 15 mgVitamin K
202 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
253 µg / 400 µgCalcium
251 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
72 mg / 420 mgPhosphorus
695 mg / 1,250 mgPotassium
942 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
7 g / 50 gSaturated Fat
15 g / 20 gCholesterol
1176 mg / 300 mgCaffeine
0 mgNet Carbs
47
g47
g29
g
Zinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
112 µg / 55 µgAlcohol
0 g