Fried Rice with Chinese Cabbage and Carrots
Fried rice with Chinese cabbage and carrots - Sweet, sour, spicy and rich in vegetables. Photo: Beeke Hedder
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Nutritional values
The complex carbohydrates contained in the rice and vegetables, as well as fiber and the proteins from the eggs, provide long-lasting satiety and a constant blood sugar level.
You can add other vegetables to this recipe such as bean sprouts, broccoli or pak choi to expand the nutritional profile.
(Percentage of daily recommendation)
| Calorie | 390 cal. | (19 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 75.6 μg | (126 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 16.9 μg | (38 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 575 mg | (14 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 163 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 7 ¼ ozs Brown rice
- salt
- ½ head Napa cabbage (Chinese cabbage)
- 3 carrots
- 1 garlic clove
- ¾ oz ginger
- 2 Tbsps Canola oil
- 3 eggs
- peppers
- 3 Tbsps soy sauce
- 2 Tbsps sesame oil
- 1 oz Cashews
- 1 scallion
- 2 Tbsps black sesame
Kitchen utensils
Preparation steps
Bring rice to a boil with twice the amount of salted water and cook over medium-low heat for about 25 minutes. Drain and leave to drain. Meanwhile, clean and wash Chinese cabbage and cut into wide strips. Peel carrots and cut into thin sticks. Peel and finely chop garlic clove. Peel and finely slice ginger.
Heat canola oil in a large frying pan or wok. Stir-fry Chinese cabbage and carrot sticks in it over medium heat for approx. 5 minutes. Add ginger and garlic and sauté briefly. Add rice and heat while stirring.
Whisk eggs with pepper, soy sauce and sesame oil and pour over rice-vegetable mixture. Allow eggs to set, stirring constantly. Season with salt and pepper if needed.
Coarsely chop cashews. Clean and wash the spring onions and cut them diagonally into strips. Put fried rice on plates and serve sprinkled with cashews, spring onions and sesame seeds.
