2 Serves
35 Mins
Finely dice the onion and garlic using a chefs knife on a cutting board.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
ArgentinianVitamin E
6 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
214 µg / 400 µgCalcium
230 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
221 mg / 1,250 mgPotassium
145 mg / 4,700 mgSodium
166 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
13 g / 20 gCholesterol
202 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Heat the cooking oil in a large wok or frying pan over medium-high heat.
Sauté the onion and garlic in the hot oil until fragrant and translucent.
Add the boiled rice to the wok and stir-fry until the grains are well-coated and heated through.
Season the rice with salt and pepper to taste, tossing thoroughly to combine before serving hot.
35
g35
g25
g
Japanese.jpg&w=3840&q=75)
South African