Bacon and Vegetable-fried Rice
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 d 50 min.
Ready in
Calories:
553
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 553 cal. | (26 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 25.3 μg | (42 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 17.1 μg | (38 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 330 mg | (8 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 98 mg | |||
| Cholesterol | 172 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 cups converted, white Long grain rice (rinsed)
- salt (to taste)
- ¼ cup Oyster sauce
- 2 Tbsps light soy sauce
- 3 large eggs (lightly beaten)
- 2 Tbsps Peanut oil
- 6 slices Bacon (chopped)
- ½ cup finely chopped onions
- 1 cup frozen, baby peas (thawed)
- sesame oil (to taste)
Preparation steps
1.
One day before you plan to make the fried rice, place the rinsed rice in a heavy, medium-sized saucepan. Add 2 cups of cold water and salt, to taste. Bring to a boil over high heat, cover, and cook at a gentle simmer for about 7 to 10 minutes. Stir rice well with a spoon. Cover, and reduce the heat to low and continue to cook for about 15 minutes, or until the rice is tender. Fluff with a fork. Cool to room temperature before covering and refrigerating for 24 hours.
2.
Break up any clumps of the cold rice with your fingers and set aside. In a small bowl, stir together the oyster sauce and soy sauce and set aside.
3.
Coat a large, nonstick skillet with nonstick vegetable spray and set over medium-high heat. When the skillet is hot, add the eggs, swirling them to coat the whole bottom of the pan. Cook, without stirring, adjusting the heat, until the eggs cooked through. Do not let them brown. Slide the eggs onto a plate and allow to cool, once cooled, cut into small pieces and set aside.
4.
Return the skillet to the burner and heat the peanut oil over high heat. When it is hot, add the bacon and onions, and cook, stirring constantly, until the onions are soft and the bacon is starting to crisp, about 2 to 3 minutes. Stir in the rice, sauce mixture, eggs and peas, stirring until well mixed. Continue to cook, stirring, until the rice is heated through, 1 to 2 minutes. Plate and drizzle with sesame oil, to taste.
