Fried Rice with Chicken
Nutritional values
(Percentage of daily recommendation)
| Calorie | 488 cal. | (23 %) | ||
| Protein | 21.03 g | (21 %) | ||
| Fat | 23.26 g | (20 %) | ||
| Carbohydrates | 48.72 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.15 g | (4 %) |
| Vitamin A | 53.87 mg | (6,734 %) | ||
| Vitamin D | 0.04 μg | (0 %) | ||
| Vitamin E | 1.44 mg | (12 %) | ||
| Vitamin B₁ | 0.12 mg | (12 %) | ||
| Vitamin B₂ | 0.08 mg | (7 %) | ||
| Niacin | 9.73 mg | (81 %) | ||
| Vitamin B₆ | 0.37 mg | (26 %) | ||
| Folate | 18.43 μg | (6 %) | ||
| Pantothenic acid | 0.58 mg | (10 %) | ||
| Biotin | 0.53 μg | (1 %) | ||
| Vitamin B₁₂ | 0.15 μg | (5 %) | ||
| Vitamin C | 30.23 mg | (32 %) | ||
| Potassium | 305.99 mg | (8 %) | ||
| Calcium | 26.07 mg | (3 %) | ||
| Magnesium | 69.49 mg | (23 %) | ||
| Iron | 1.98 mg | (13 %) | ||
| Iodine | 0.3 μg | (0 %) | ||
| Zinc | 1.54 mg | (19 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Cholesterol | 36.55 mg |
Ingredients
- Ingredients
- 200 grams Basmati rice
- 2 Chicken breasts
- 3 Tbsps Chili garlic sauce (from a jar)
- 2 Tbsps sesame oil
- 4 scallions
- 70 grams Cashews (unsalted)
- 1 Red chili pepper
- 1 sprig mint (for garnish)
- 2 Tbsps vegetable oil
- chili peppers
Preparation steps
Rinse basmati rice well in a sieve. Cook rice in a covered saucepan with twice the amount of cold water. Bring to a boil, and once the rice is cooking, simmer on very low heat for 20 minutes. Let rice cool slightly.
Rinse the chicken, pat dry, and marinate with the chile sauce for about 20 minutes.
Cut off scallion ends and cut scallions diagonally into bite-size pieces. Wash chile pepper, remove the seeds, and cut into thin rings.
Heat sesame oil in a wok and sauté the chicken breasts for about 8 minutes at high heat. Remove from the wok and keep warm. Heat remaining oil in the wok, add rice, stirring continuously. Cut chicken breasts diagonally into thick slices. Distribute rice in bowls, garnish with chicken breast, and sprinkle chile rings and scallions over it. Toast cashews in a pan without oil, and sprinkle on top. Rinse mint, pat dry, tear leaves into small pieces. Garnish with mint to serve.
