4 Serves
45 Mins
Prepare the rice according to package instructions, then drain and set aside to cool slightly.
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Vitamin K
21 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
76 µg / 400 µgCalcium
63 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
255 mg / 420 mgPhosphorus
653 mg / 1,250 mgPotassium
1086 mg / 4,700 mgSodium
1327 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
6 mg / 2.3 mgSelenium
73 µg / 55 µgFiber
5 g / 28 gSugar
19 g / 50 gSaturated Fat
2 g / 20 gCholesterol
41 mg / 300 mgCaffeine
0 mgNet Carbs
135 gAlcohol
0 g
Heat olive oil in a large saute pan over medium heat.
Add minced garlic and diced carrots to the pan, cooking until the carrots are tender.
Crack the eggs directly into the pan and scramble them with the vegetables until fully cooked.
Incorporate the diced chicken into the pan and stir until heated through.
Fold in the cooked rice, pineapple chunks, soy sauce, and peas, stirring constantly until the entire mixture is hot and well-combined.
3
g11
g0
g
