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Cuttlefish Vegetable Fried Rice
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
Calories:
853
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(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 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 12.5 mg | (104 %) | ||
| Vitamin K | 52.3 μg | (87 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 14.5 mg | (121 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 154 μg | (51 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 20.9 μg | (46 %) | ||
| Vitamin B₁₂ | 5.3 μg | (177 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 933 mg | (23 %) | ||
| Calcium | 147 mg | (15 %) | ||
| Magnesium | 127 mg | (42 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 406 mg | |||
| Cholesterol | 275 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- 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
Preparation steps
1.
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.
2.
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.
3.
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.
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