Egg fried rice
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 190 kcal | 10% |
| Fat | 6.3 g | 9% |
| of which saturates | 0.80 g | 4% |
| Carbohydrate | 28.0 g | 11% |
| of which sugars | 0.60 g | 1% |
| Fibre | 1.2 g | — |
| Protein | 4.6 g | 9% |
| Salt | 2.2 g | 37% |
Open Food Facts, ODbL, record updated 20 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Cooked Long Crain Rice (67%) (Water Long Grain Rice) Peas (10%) Pasteurised Egg (8%) Rapeseed Oil Leeks (2%) Toasted Sesame Oil Salt Emulsifier: Soya Lecithin
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Fried rice”: 3.10 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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