Mushroom Egg Bowl
with UNCLE BEN'S® READY RICE® Whole Grain Brown
- 43 m
- 13 ingredients
- 730 Cal
INGREDIENTS
-
1 lb Button Mushrooms
-
2 Tbsp Fresh Chives
-
1/2 Lemon
-
8 Eggs
-
2 bags UNCLE BEN'S® READY RICE® Whole Grain Brown
-
1/4 package Dried Seaweed
-
1 Tbsp Soy Sauce
-
1 Tbsp Sesame Seed Oil
-
1/2 cup Vegetable Stock
-
1 tsp Kosher Salt
-
1/2 tsp Black Pepper
-
2 Tbsp Olive Oil
-
1 Tbsp Toasted Unsalted White Sesame Seeds
STEPS
-
Bring eggs and water to a boil over high heat.
Reduce heat; simmer for 4 minutes.
-
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.
-
Prepare ingredients.
Set pan to high heat for 2 minutes.
Add oil & mushrooms; cook for 5 minutes.
-
Add ingredients to mushrooms.
Cover & cook for 3 to 4 minutes.
-
Add ingredients to pan with mushrooms.
Season with salt to taste. Stir to combine.
-
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.
-
Serve mushrooms & eggs over rice.
Enjoy!
NUTRITION
Summary
Fat
29%
DV
Carbs
37%
DV
Protein
53%
DV
Details
% Daily Value **
Amount Per Serving
-
Calories
730 kcal
-
29% Total Fat
23 g
-
27% Total Saturated Fat
5 g
-
Unsaturated Fat
18 g
-
124% Cholesterol
375 mg
-
45% Sodium
1000 mg
-
37% Total Carbohydrate
101 g
-
21% Fiber Total Dietary
6 g
-
Sugars Total
4 g
-
53% Good Source: Protein
27 g
-
8% Vitamin C
7 mg
-
6% Calcium Ca
79 mg
-
25% Iron Fe
4 mg
-
10% Vitamin D
2 µg
-
20% Potassium K
830 mg
-
15% Vitamin E
2 mg
-
B-Vitamins
-
40% Thiamin
0.5 mg
-
80% Riboflavin
1.1 mg
-
70% Niacin
10.5 mg
-
90% Pantothenic Acid
4.5 mg
-
50% Vitamin B-6
0.8 mg
-
20% Folate (B9)
90 µg
-
40% Good Source: Vitamin B12
0.9 µg
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