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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (272g) Recipe makes 4 servings The following items or measurements are not included below: 1 cup roast |
||
| Calories 669 | ||
| Calories from Fat 101 | (15%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.3g | 17% | |
| Saturated Fat 3.6g | 18% | |
| Monounsaturated Fat 4.7g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 117mg | 39% | |
| Sodium 728mg | 30% | |
| Potassium 365mg | 10% | |
| Total Carbohydrate 120.0g | 39% | |
| Dietary Fiber 4.1g | 16% | |
| Sugars 4.3g | ||
| Protein 18.8g | 37% | |
Ingredients
- 1 tablespoon oil (optional)
- 2 eggs, beaten
- 3 slices bacon, cut into 1 inch pieces
- 1 cup leftover roast, cubed,to taste
- 1 small onion or 3-4 green onions
- 1 cup canned bean sprouts, drained
- 1 cup frozen peas (or any veggie you like)
- 3 cups long grain rice, cooked
- 2 tablespoons soy sauce, to taste
Directions
1
Heat oil and scramble eggs (oil can be eliminated by using a non-stick skillet).2
Remove and set aside.3
Cook bacon until crisp, and drain off all fat.4
Add meat and vegetables, and cook 1 minute.5
Add rice, stir, and cook until hot.6
Add egg and soy sauce.
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