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A carbohydrate-rich dish of cooked rice, onion, carrot, and soy sauce; sodium varies with the soy sauce used.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Rice with Onion, Carrot and Soy Sauce (180 g) has 241 calories. That works out to 134 calories per 100 g. It contains 49.9 g of carbs, 5.6 g of protein, 2 g of fat and 2.2 g of fiber. Its 0.6 mg of Manganese covers 27% of the Daily Value. Its glycemic index is 60 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 cup (medium) · 180 g
241
KCAL / 180G
Carbs
49.9g
· 18% DV
Protein
5.6g
· 11% DV
Fat
2g
· 3% DV
Fiber
2.2g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 83% · Protein 9% · Fat 8%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 241 kcal | |
| Total fat | 2 g | 3% |
| Saturated fat | 0.36 g | 2% |
| Trans fat | 0 g | |
| Sodium | 810 mg | 35% |
| Total carbohydrate | 49.9 g | 18% |
| Fiber | 2.2 g | 8% |
| Protein | 5.6 g | 11% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 180 g | 241 kcal |
| 1 ounce (medium) | 28.4 g | 38 kcal |
| 100 g | 100 g | 134 kcal |
| 1 cup (small) | 150 g | 201 kcal |
| 1 serving (small) | 150 g | 201 kcal |
| 1 cup (large) | 220 g | 295 kcal |
| 1 serving (large) | 250 g | 335 kcal |
| 1 bottle (medium) | 300 g | 402 kcal |
Calculated from 134 calories per 100 g.
Soften chopped onion and carrot in a little oil, then add rinsed rice and stir briefly. Add hot water and cook until the rice is tender. Stir in soy sauce near the end, then let the rice rest before serving.
Yes. Soften the onion and carrot in a pan first, then add them to the rice cooker with rinsed rice and water. Stir in the soy sauce after cooking so you can adjust the seasoning without making the rice too salty.
Not necessarily. This dish combines cooked rice with onion, carrot and soy sauce, while fried rice is usually made by stir-frying cooked, cooled rice over high heat. The ingredients can overlap, but the cooking method and texture differ.
Rinse and drain the rice well, use the right amount of cooking liquid, and avoid stirring it repeatedly while it cooks. Add soy sauce toward the end, then leave the covered rice to rest so the grains can firm up.
No, it does not have to be cooked first; you can simmer the rice with the vegetables and water in one pot. For a stir-fried version, start with cooked, chilled rice so the grains stay separate in the pan.
Regular soy sauce gives rice with onion, carrot and soy sauce its familiar savory flavor. If you use a darker or particularly salty variety, add it gradually and taste before adding any extra salt, since soy sauces vary in intensity.
Yes. Scramble an egg in the pan before adding the cooked rice, or cook it separately and fold it in at the end. Adding the egg separately helps it stay tender rather than disappearing into the rice.
Peas, mushrooms, corn, or chopped bell pepper work well in rice with onion, carrot and soy sauce. Add quick-cooking vegetables near the end so they keep some texture, and taste before adding more soy sauce.
Serve rice with onion, carrot and soy sauce alongside stir-fried vegetables, tofu, or a crisp salad. A fresh, lightly dressed side balances the savory soy sauce without competing with the rice.
Yes. Cool the rice promptly, portion it into airtight containers, and freeze it. Thaw it in the refrigerator and reheat it until steaming hot throughout; avoid repeatedly cooling and reheating the same portion.
Vitamins
Vitamin A
81µg · 9% DV
B6
0.14mg · 8% DV
B3
1.26mg · 8% DV
B1
0.07mg · 6% DV
Minerals
Sodium
810mg · 35% DV
Manganese
0.63mg · 27% DV
Copper
0.14mg · 16% DV
Phosphorus
99mg · 14% DV
Potassium ⭐
135mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 241 calories in 1 cup (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Rice with onion, carrot and soy sauce combines cooked rice with softened onion and carrot, seasoned with soy sauce. It is a straightforward, home-style preparation rather than a dish tied to one particular region, bringing together familiar vegetables and a savoury seasoning.
Serve it as a side with a main meal or make it a simple bowl with greens and tofu or beans. The rice makes it carbohydrate-rich, while the dish is generally low in fat. Its saltiness depends on the soy sauce and how much you use, so taste before adding any extra seasoning. For a lighter plate, pair a modest portion with plenty of vegetables.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.36g
MONOUNSATURATED
0.63g
POLYUNSATURATED
0.54g
Omega 6:3 ratio 11.3:1
Above the ideal 4:1 (11.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.