Classic Egg-fried Rice

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Classic Egg-fried Rice
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Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
Calories:
422
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie422 kcal(20 %)
Protein17.87 g(18 %)
Fat11.25 g(10 %)
Carbohydrates71.17 g(47 %)
Sugar added0 g(0 %)
Roughage23.67 g(79 %)
Vitamin A897.64 mg(112,205 %)
Vitamin D1 μg(5 %)
Vitamin E2.76 mg(23 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.47 mg(43 %)
Niacin6.61 mg(55 %)
Vitamin B₆0.98 mg(70 %)
Folate557.76 μg(186 %)
Pantothenic acid1.68 mg(28 %)
Biotin0.71 μg(2 %)
Vitamin B₁₂0.62 μg(21 %)
Vitamin C400.03 mg(421 %)
Potassium2,363.63 mg(59 %)
Calcium454.27 mg(45 %)
Magnesium166.02 mg(55 %)
Iron6.01 mg(40 %)
Iodine30.15 μg(15 %)
Zinc2.14 mg(27 %)
Saturated fatty acids1.87 g
Cholesterol87.5 mg

Ingredients

for
4
Ingredients
2 tablespoons sesame oil
1 ⅛ cups Rice (cooked according to packet instructions and cooled)
2 carrots (peeled and cut into batons)
1 ½ cups Snap pea (trimmed)
1 Water chestnut (drained and roughly chopped)
2 scallions (chopped)
4 leaves Cabbage (or bok choy)
2 eggs (beaten)
2 tablespoons light soy sauce
How healthy are the main ingredients?
sesame oilsoy saucecarrotCabbageegg

Preparation steps

1.
Heat the oil in a large wok over a high heat until smoking then add the cooked rice.
2.
Stir briefly to heat the rice though then add the carrots, mange tout, water chestnuts, spring onions and cabbage.
3.
Continue cooking, stirring all the time, for 2 minutes then add the beaten eggs and stir through until the eggs have set. Add the soy sauce and serve immediately.