• low fat 2.62g 2.62%
  • low sat fat 0.56g 0.56%
  • med salt 141.44mg 0.14%
  • low sugar 1.71g 1.71%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Heat oil in a non-stick frypan and make omelet with the eggs. Remove from pan. When cooled, cut into strips.
  2. Fry onion in oil until transparent.
  3. Add capsicum and celery and cook until soft.
  4. Add rice and remaining ingredients and stir until heated through.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
169.32g
100.00g
Energy (kJ)
1005.66kJ
593.94kJ
Protein (g)
8.09g
4.78g
Total fat (g)
4.43g
2.62g
- Saturated fat (g)
0.94g
0.56g
- Polyunsaturated fat (g)
0.57g
0.34g
- Monounsaturated fat (g)
2.34g
1.38g
Cholesterol (mg)
75.00mg
44.29mg
Carbohydrate-available (g)
40.09g
23.68g
CarbohydrateSE (g)
39.93g
23.58g
- Sugars (g)
2.89g
1.71g
Water (g)
111.65g
65.94g
Dietary fibre (g)
3.15g
1.86g
Thiamin (mg)
0.10mg
0.06mg
Riboflavin (mg)
0.14mg
0.09mg
Niacin (mg)
1.68mg
0.99mg
Niacin equivalents (mg)
3.52mg
2.08mg
Vitamin C (mg)
24.57mg
14.51mg
Total folate (ug)
48.65ug
28.73ug
Total vitamin A equivalents (ug)
64.86ug
38.31ug
Retinol (ug)
32.04ug
18.92ug
Beta carotene equivalents (ug)
199.49ug
117.82ug
Sodium (mg)
239.49mg
141.44mg
Potassium (mg)
205.29mg
121.24mg
Magnesium (mg)
31.31mg
18.49mg
Calcium (mg)
27.89mg
16.47mg
Phosphorus (mg)
134.83mg
79.63mg
Iron (mg)
1.35mg
0.79mg
Zinc (mg)
1.26mg
0.74mg

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This page has been produced in consultation with and approved by: RMIT - Department of Food Science

Last updated:

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