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Picture of Reinvented Fried Rice with Farro
chinese lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1030 kcal 51 %
  • Fat 36 g 56 %
  • Saturated 5 g 26 %
  • Carbs 148 g 49 %
  • Fiber 25 g 101 %
  • Protein 40 g 79 %
  • Cholesterol 0 mg 0 %
  • Sodium 1226 mg 51 %
  • Calcium 131 mg 13 %
  • Magnesium 282 mg 67 %
  • Potassium 1431 mg 30 %
  • Iron 10 mg 56 %
  • Zinc 7 mg 60 %
  • Phosphorus 810 mg 116 %
  • Vitamin A 956 µg 106 %
  • Vitamin C 16 mg 18 %
  • Thiamin (B1) 1 mg 63 %
  • Riboflavin (B2) 1 mg 50 %
  • Niacin (B3) 13 mg 82 %
  • Vitamin B6 1 mg 54 %
  • Folate equivalent (total) 135 µg 34 %
  • Vitamin B12 0 µg 3 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 6 mg 39 %
  • Vitamin K 54 µg 45 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reinvented Fried Rice with Farro

Ingredients

  • 1 cup Farro, cooked al dente / as per packet instructions
  • 1 cup mixed vegetables (I used red & green peppers, carrots & zucchini)
  • 1 small red onion, sliced lengthwise
  • 1 teaspoon fresh ginger, crushed
  • 2 cloves of garlic, crushed
  • ½ teaspoon red pepper flakes
  • ½ teaspoon garam masala (Indian mixed spice)
  • 3 egg whites
  • 1 teaspoon chilli sesame oil
  • 2 tablespoons light olive oil
  • Salt & pepper to taste

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