Main courses
Chinese tomato-egg wok
This dry-weighed version uses 150 g rice for three servings; it is not a conversion of the former 450 g cooked rice. Use bagged dry rice, not microwave rice. Cook in a ricecooker with the package water ratio and serve the whole batch freshly hot.
Servings in this printout: 3
Ingredients
- 220 g shell-free egg
- 500 g ripe tomatoes
- 27 g rapeseed oil
- 4 g sugar
- 2.5 g salt
- 15 g soy sauce
- 15 g fresh spring onion
- 150 g SunRice Jasmine Fragrant rice, dry
Method
- Cook 150 g dry rice in a ricecooker as described above.
- Beat 220 g egg with the salt. Scramble gently in half the rapeseed oil and set aside.
- Fry 500 g cut tomatoes in the remaining oil for 3–4 minutes. Add sugar and soy sauce.
- Return the eggs, heat through and add sliced spring onion.
- Divide the wok, all sauce and the entire freshly cooked rice batch into three servings. Do not chill or refry the rice.
Nutrition per serving
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 47.28 g
- Total carbohydrates (incl. fibre and polyols)
- 48.44 g
- Protein
- 14.49 g
- Fat
- 16.8 g
- Modeled GL estimate
- about 30 / serving
high GL
Confidence · Low Some values or assumptions in the calculation are uncertain.
The estimate combines ingredient carbohydrate and GI data with modeled assumptions. The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.
Estimate details and sources ↗
How was the estimate calculated?
The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.
- shell-free egg · Value used in the model
- ripe tomatoes · Value used in the model
- sugar · Comparison value
- SunRice Jasmine Fragrant rice, dry · Comparison value
Documented small portions are omitted from this calculation. Their combined amount or documented upper bound is shown separately. This is a modeled ingredient estimate, not a measured meal response. Biological uncertainty has not been quantified.
Small portions omitted: 0.8 g available carbohydrate per serving.
Research sources and technical details
Source names and technical notes appear in their original form.
- shell-free egg ·
ehold-lowcho50-r4 · ehold-fineli-858 - ripe tomatoes ·
ehold-vegetable-imputation40 · ehold-fineli-352 - sugar ·
ehold-sucrose60 · ehold-fineli-1 - SunRice Jasmine Fragrant rice, dry ·
ehold-rice-jasmine68 · ehold-fineli-11521
Carbohydrate data sources
- KANANMUNA, KUORETON · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- TOMAATTI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- RYPSIÖLJY · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- SOKERI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- MAUSTEKASTIKE, SOIJAKASTIKE · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- RIISI PITKÄJYVÄINEN, PUUROUTUMATON · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
GI and calculation sources
- PROJECT PI, not measured food GI: Named foods with <=5 g available CHO/100 g · Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
- PROJECT PI, not measured food GI: Published assignment for low-carbohydrate vegetables, not measured food GI · Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
- Human comparator: LoGiCane sucrose · European cohort selected consistently, not pooled with Chinese cohort. Other cohort means and CIs are not food-preparation bounds. Brown sugar is only an applied sucrose-dominant analogy. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE
- Human comparator: jasmine rice · European cohort selected consistently, not pooled with Chinese cohort. Other cohort means and CIs are not food-preparation bounds. Brown sugar is only an applied sucrose-dominant analogy. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE
Notes
The estimate applies only to these quantities and preparation. Other sides or preparation variants differ.