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Ingredients
Cuttlefish Vegetable Fried Rice
- Ingredients
- 600 grams cooked Long grain rice
- 200 grams Frozen pea
- 150 grams Snow peas
- 1 bunch scallions
- 400 grams small Cuttlefish
- 75 grams soybean sprout
- 1 bunch cilantro
- 1 green chili pepper
- 1 garlic clove
- 1 shallot
- 6 Tbsps vegetable oil
- 2 Tbsps Rice wine
- 2 Tbsps soy sauce
- salt
For the fried rice: Rinse the snowpeas and scallions, drain and cut into pieces or rings. Rinse the cilantro, shake dry, pluck leaves and finely chop. Cut the chile pepper in half lengthwise, remove seeds and white ribs, and finely chop. Peel and finely chop the garlic and shallot.
Rinse the cuttlefish. Bring a large pot of water to a boil. Add the cuttlefish and cook for 1 minutes. Remove and allow to drain.
Heat 2 tablespoons of the oil in a wok. Add the cuttlefish and cook for 2 minutes. Remove and set aside.
Heat 2 more tablespoons of the oil in the wok. Add the rice and cook, while stirring, for 2-3 minutes. Remove and set aside.
Heat 2 more tablespoons of the oil in the wok. Add the chile peppers, garlic and shallots, and cook until fragrant. Stir in the frozen peas and snowpeas, and cook for 2 minutes. Add the scallions and bean sprouts, and cook for 2 minutes. Stir in the cuttlefish and rice. Season with the rice wine, soy sauce and salt to taste, and toss until thoroughly combined.
For serving: Serve garnished with the cilantro.
(Percentage of daily recommendation)
| Calorie | 853 cal. | (41 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 135 g | (90 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.2 g | (34 %) |