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Ingredients
- 1 cup Kokuho Rose rice (or jasmine or some other sticky rice), cooked according to preference
- 3-6 eggs, scrambled (amount depends on how much your guests like eggs)
- 1 T vegetable oil
- 1/2 medium onion, thinly sliced
- 1 T minced garlic (I use bottled for lunch)
- 1 sweet bell pepper, thinly sliced
- 1-2 cups thinly sliced shitake mushrooms (we use more as it is our favorite part)
- 1-2 T Japanese style soy sauce, to taste
- 1 T dark sesame oil
- Korean fermented chile pepper paste, optional
- rice vinegar and honey, optional condiments
View Full Recipe at The Spiced Life
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 538g | |
| Calories 536 | |
| Calories from Fat 264 | 49% |
| Total Fat 29.55g | 37% |
| Saturated Fat 7.21g | 29% |
| Trans Fat 0.12g | |
| Cholesterol 838mg | 279% |
| Sodium 740mg | 31% |
| Potassium 1063mg | 30% |
| Total Carbs 36.29g | 10% |
| Dietary Fiber 8.3g | 28% |
| Sugars 19.87g | 13% |
| Protein 32.13g | 51% |
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