How to count cooking oil in food log

xdietcokex · November 2017

Hello!
One of my treats that I refuse to give up is fried rice with sauteed vegetables and curry potatoes. I'm well aware they use a lot of what's probably vegetable or canola oil to stirfry the rice and veggies, but I don't know how much I'm consuming. When I look up fried rice on Fitness Pal they all seem too low in calories, and as much as I'd love to go with it, I don't want to miscalculate.
Any good tips as far as how much oil/calories the veggies and rice absorb?

Thanks!

seska422 · November 2017

That sounds like it would absorb all, or almost all, of the oil.

Don't use other people's recipe entries on MFP because you don't know exactly how they made the dish. Count each item individually. Use the recipe builder if you wish.

frawley23 · November 2017

Use measuring spoons to accurately measure and log all of the oil you put in the pan. Unless you are draining off excess oil somehow it's all going into the meal and you are consuming it.

The recipe builder can take awhile but it really is your best friend. A helpful hint I picked up is to weigh the cooked meal and input the weight as serving sizes. So if I cook a casserole and it is 1500g I put that there is 1500 servings in the recipe and then if my portion is 305g I log 305 servings.

Lillymoo01 · November 2017

frawley23 wrote: »

Use measuring spoons to accurately measure and log all of the oil you put in the pan. Unless you are draining off excess oil somehow it's all going into the meal and you are consuming it.

The recipe builder can take awhile but it really is your best friend. A helpful hint I picked up is to weigh the cooked meal and input the weight as serving sizes. So if I cook a casserole and it is 1500g I put that there is 1500 servings in the recipe and then if my portion is 305g I log 305 servings.

This ^^^^
I do exactly the same but have each serve as 100 grams. Just can't bring myself to have 300+ serves of anything. Sounds like pure gluttony. LOL!l

dwilliamca · November 2017

I always log exactly what I start with, but I now use a lot less oil than I used to. I found out that even 0.5 tablespoon goes a long way in a wok for one serving of rice or veggies....my favorite being sesame oil for flavor. If I'm cooking for the whole family I use more and divide it. Even with popcorn I only use a tablespoon for 1/3 cup of popcorn and it pops just fine although I do keep it moving.

I love the ideas of entering the grams as servings in recipe builder, otherwise the next time I go to use it I can't remember what a serving is. Thanks!

OldHobo · November 2017

I taped a note to the back of the olive oil bottle that reads:

15 ml = 1 Tbsp = 13.6g
2 tsp = 8g

I weigh the bottle before and after.
Seems more accurate and easier to me than cleaning the measuring spoon.

Use a block of wood to protect the scale from the heat and weigh the pot, pan, dutch oven, or casserole dish. From my list of tares of all cooking and measuring vessels, subtract the tare. Name recipe "My food Old Hobo per ounce"
and enter the # of servings as the net weight in ounces rounded down.

May be easier ways but that's what seems to work best for me so far.

lynn_glenmont · November 2017

I'm confused. The OP sounds as though he's asking about logging fried rice bought from a restaurant, but all the responses seem to be for logging oil in fried rice he made himself?

@xdietcokex , here is the language you should use in MFP to find the entry based on USDA's nutrient database info for restaurant fried rice:

Restaurant, Chinese, fried rice, without meat

How to count cooking oil in food log

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