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Prep Time
10 mins
Total Time
21 mins
Serves
8

Ingredients

1 tbsp
vegetable oil, divided
15 mL
2
eggs
1/4 tsp
hot red pepper flakes
1 mL
pinch salt
1
onion, chopped
1
carrot, shredded
4 cups
cooked Calrose Rice
1 L
1 cup
finely chopped English cucumber
250 mL
1/2 cup
Peanut Satay Cooking Sauce
125 mL
1 tbsp
fresh lime or lemon juice
15 mL

Directions

Step 1

Heat half the oil in a large, non-stick skillet set over medium heat. Whisk eggs with red pepper flakes and salt. Pour into the skillet and cook, covered, for 1 to 2 min. or until firmly set. Using a spatula to lift the edge, roll up the egg and remove from pan. Cut into thin strips and reserve.

Step 2

Add the remaining oil, onion and carrot to pan. Cook, stirring often, for 5 min. Increase the heat to medium-high and cook, stirring, for 3 min. or until the onion is golden. Add cooked rice, cucumber, peanut sauce and lemon or lime juice. Cook, tossing, until heated through. Garnish with reserved eggs.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
1/8 of the recipe
Calories:
420
Fat:
11 g
Saturated Fat:
2 g
Carbs:
70 g
Fibre:
2 g
Cholesterol:
95 mg
Protein:
11 g
Sodium:
520 mg
Potassium:
140
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