2 Serves
77 Mins
Finely dice the onion and mince the garlic using a chefs knife on a cutting board.
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JapaneseVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
19 µg / 400 µgCalcium
29 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
24 mg / 420 mgPhosphorus
90 mg / 1,250 mgPotassium
183 mg / 4,700 mgSodium
577 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
60 gAlcohol
0 g
Heat the vegetable oil in a wok over medium-high heat.
Add the diced onion and minced garlic to the wok, sautéing until fragrant and translucent.
Incorporate the cooked Japanese short-grain rice into the wok, stirring constantly to ensure even heat distribution.
Season the mixture with salt and pepper, tossing well to combine all flavors.
Continue stir-frying the rice until it is hot and slightly crispy, then serve immediately in a bowl.
20
g85
g18
g
