• med fat 5.78g 5.78%
  • low sat fat 1.22g 1.22%
  • med salt 288.85mg 0.28%
  • low sugar 3.92g 3.92%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Beat eggs and set aside.
  2. Chop or slice vegetables.
  3. Heat oil in large pan or wok. Add bacon, fry quickly then add rice.
  4. Add all other ingredients except eggs and soya sauce. Stir continually to ensure even cooking without burning.
  5. Make a hole in centre of pan by scraping rice to one side. Pour eggs into hole and cook. Stir eggs into mixture and keep stirring until eggs have been mixed in and are quite dry.
  6. Finally add soya sauce. Be careful not to overcook. Vegetables should still be slightly crisp.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
265.73g
100.00g
Energy (kJ)
1504.61kJ
566.21kJ
Protein (g)
14.57g
5.48g
Total fat (g)
15.36g
5.78g
- Saturated fat (g)
3.24g
1.22g
- Polyunsaturated fat (g)
3.02g
1.14g
- Monounsaturated fat (g)
7.58g
2.85g
Cholesterol (mg)
77.74mg
29.26mg
Carbohydrate-available (g)
38.80g
14.60g
CarbohydrateSE (g)
38.33g
14.42g
- Sugars (g)
10.41g
3.92g
Water (g)
188.58g
70.97g
Dietary fibre (g)
4.57g
1.72g
Thiamin (mg)
0.35mg
0.13mg
Riboflavin (mg)
0.26mg
0.10mg
Niacin (mg)
4.71mg
1.77mg
Niacin equivalents (mg)
7.89mg
2.97mg
Vitamin C (mg)
22.62mg
8.51mg
Total folate (ug)
59.34ug
22.33ug
Total vitamin A equivalents (ug)
50.51ug
19.01ug
Retinol (ug)
28.25ug
10.63ug
Beta carotene equivalents (ug)
135.46ug
50.98ug
Sodium (mg)
767.56mg
288.85mg
Potassium (mg)
545.75mg
205.38mg
Magnesium (mg)
53.54mg
20.15mg
Calcium (mg)
39.06mg
14.70mg
Phosphorus (mg)
247.96mg
93.31mg
Iron (mg)
1.74mg
0.66mg
Zinc (mg)
2.00mg
0.75mg

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This page has been produced in consultation with and approved by: Australian Breastfeeding Association

Last updated:

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