Chicken Fried Rice
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
824
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 824 cal. | (39 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 25 g | (83 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 21 mg | (175 %) | ||
| Vitamin K | 14.5 μg | (24 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 19.7 mg | (164 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 276 μg | (92 %) | ||
| Pantothenic acid | 4.2 mg | (70 %) | ||
| Biotin | 20.9 μg | (46 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 375 mg | (395 %) | ||
| Potassium | 2,356 mg | (59 %) | ||
| Calcium | 546 mg | (55 %) | ||
| Magnesium | 157 mg | (52 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 53 μg | (27 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 489 mg | |||
| Cholesterol | 189 mg | |||
| Complete sugar | 28 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Rice (suitable for chopsticks)
- Salt water
- 200 grams shiitake mushrooms (alternatively, oyster mushrooms or soaked and drained Mu-err mushrooms)
- 1 Chicken breast (250 g)
- 2 medium sized carrots (200 g)
- 3 Savoy cabbage
- 100 grams Bacon
- 1 small onion
- 2 eggs (beaten)
- Sea salt
- 4 Tbsps sesame oil
- 100 grams shrimp
- 2 Tbsps soy sauce
How healthy are the main ingredients?
shiitake mushroomsesame oilsoy sauceChicken breastcarrotSavoy cabbagePreparation steps
1.
Prepare rice according to package directions. Clean the shiitake mushrooms, remove the stems, and cut the mushroom caps into quarters. Cut chicken breast fillet, peeled carrots, and cabbage into strips. Cube bacon and onion and sauté. Brown the chicken in the bacon fat. Add mushrooms, carrots, and cabbage to the pan.
2.
In 2 tablespoons of the sesame oil, make an omelet with the eggs and salt to taste. Remove from pan and cut into pieces. Heat the remaining oil and quickly sauté the cooked rice, shrimp, all the cooked ingredients, and soy sauce, stirring continuously. Serve immediately.
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