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Ingredients22 m servings 317 cals
Original recipe yields 2 servings
- Beat eggs with 1 pinch salt in a bowl until frothy.
- Heat lard in a skillet over medium heat; cook eggs, stirring with a wooden spoon to break into small pieces, until set, about 5 minutes. Add cucumber; cook and stir until heated through, 2 to 3 minutes.
- Mix rice into egg mixture. Reduce heat to medium-low and cook, stirring often, until rice is heated through, about 5 minutes. Season with remaining salt and MSG.
Per Serving: 317 calories; 9.7 g fat; 44.9 g carbohydrates; 10.5 g protein; 190 mg cholesterol; 715 mg sodium. Full nutrition
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