Crispy Rice with Peas and Eggs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 421 cal. | (20 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 16.1 μg | (27 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 401 mg | (10 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 109 mg | |||
| Cholesterol | 128 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 250 grams Long grain rice
- 100 grams cooked ham
- 2 carrots
- 2 eggs
- 2 Tbsps Whipped cream
- salt
- freshly ground peppers
- 4 Tbsps vegetable oil
- 50 grams Peas (frozen, to taste)
- 1 Tbsp scallions
Preparation steps
Boil rice with 400-500 ml (approximately 1 1/2-2 cups) of water and a little salt, cover and cook over low heat for about 20 minutes. Remove from heat and allow to cool.
Cut ham into squares of about 1 cm (approximately 3/8 inch). Peel, rinse and dice the carrots.
Whisk eggs with cream and a little salt.
Heat a wok (or pan) over high heat, add 2 tablespoons oil into egg mixture and pour into wok. Stir and as if cooking a pancake, turn over and then scramble into small pieces. Remove eggs and keep warm in oven at 80°C (approximately 175°F).
Add ham, carrots and thawed peas to the wok, stirring for about 1 minute. Pour in about 50 ml (approximately 1/4 cup) of water and allow to boil. Then add rice, season with salt and pepper and stir fry about 2 minutes. Mix in the eggs and serve immediately, sprinkled with chives.
