Nutritional Information Per Serving
Energy 530 cal • Fat 11g • Sodium 1,473mg • Carbs 88g • Fiber 2g • Protein 18g
“We want the rice sticky because we want it dense,” says Thomas. “Per bite, you get a quarter more—if not double—the calories of other kinds of rice of the same volume.” The runny egg also provides protein and a little fat. For a runner, that much protein right before a race might not be advisable, but because cyclists operate for so long at such high intensities, there’s research that the protein might help with fatigue, while also offering small amounts of extra fuel.
“Notice that there’s a lot of sodium—more than half our daily allotment—but the cyclist needs this,” says Applegate, who points out that new research has suggested getting salt prior to a race might prompt cyclists to hydrate better. Pro athletes can exceed normal daily values because they lose so much salt in sweat. 42,000 feet of climbing and descents will do that to you.
Time: 5 minutes
4 cups cooked white rice
1 teaspoon salt
liquid amino acids or low-sodium soy sauce
Japanese dry seasoning mix
toasted sesame seeds
Add a splash of water to the cooked rice and warm in a sauté pan over medium-high heat. Cook the eggs however you like: sunny-side up, over easy, or scrambled. In a large bowl, combine the rice and eggs and add the salt, along with your favorite seasoning.
Tip: If you are watching your sodium intake, cut the salt to ½ teaspoon and use liquid amino acids or low-sodium soy sauce instead of soy sauce or Japanese seasoning.
This recipe republished with permission of VeloPress.