Carrot Egg Bowl
with UNCLE BEN'S® READY RICE® Whole Grain Brown
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43 m
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10 ingredients
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710 Cal
INGREDIENTS
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4 Carrots
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1 Orange
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2 tsp Ginger
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2 Tbsp Fresh Chives
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8 Eggs
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2 bags UNCLE BEN'S® READY RICE® Whole Grain Brown
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1/2 cup Vegetable Stock
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1/2 Tbsp Kosher Salt
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5/8 tsp Black Pepper
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2 Tbsp Olive Oil
STEPS
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Bring eggs and water to a boil over high heat.
Reduce heat; simmer for 4 minutes.
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Add ice and water to small bowl.
Remove eggs from heat; add to prepared ice bath.
Cool for 90 seconds.
Carefully, peel eggs; cut in half. Season.
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Prepare ingredients.
Set pan to high heat for 2 minutes.
Add oil & carrots to pan; cook for 3 minutes.
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Add ginger, orange zest/juice, veg stock to carrots.
Cover & cook for 5 minutes.
Season & top with chives. Turn off heat.
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Gently squeeze the sides of the pouch to break apart the rice, and pour contents into a skillet.
Add water, and heat on medium-high heat, stirring occasionally, for 2 minutes or until heated thoroughly.
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Serve carrots & eggs over rice.
Enjoy!
NUTRITION
Summary
Fat
24%
DV
Carbs
39%
DV
Protein
47%
DV
Details
% Daily Value **
Amount Per Serving
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Calories
710 kcal
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24% Total Fat
19 g
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24% Total Saturated Fat
5 g
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Unsaturated Fat
14 g
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124% Cholesterol
375 mg
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50% Sodium
1110 mg
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39% Total Carbohydrate
108 g
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25% Fiber Total Dietary
7 g
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Sugars Total
8 g
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47% Good Source: Protein
24 g
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30% Vitamin C
26 mg
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8% Calcium Ca
109 mg
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20% Iron Fe
3.5 mg
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10% Vitamin D
2 µg
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15% Potassium K
730 mg
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20% Vitamin E
2.5 mg
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B-Vitamins
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40% Thiamin
0.5 mg
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50% Riboflavin
0.7 mg
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45% Niacin
7.5 mg
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60% Pantothenic Acid
3 mg
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50% Vitamin B-6
0.8 mg
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25% Folate (B9)
93 µg
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35% Good Source: Vitamin B12
0.9 µg
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