Fried Rice with Fish and Shiitake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 510 cal. | (24 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 9.8 mg | (82 %) | ||
| Vitamin K | 58.2 μg | (97 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 692 mg | (17 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 71 μg | (36 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 169 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 400 grams fish fillets (Redfish, cod ...)
- ½ organic Orange (Juice and zest)
- 3 Tbsps dry sherry
- 3 Tbsps light soy sauce
- 8 fresh shiitake mushrooms (Or dried)
- 250 grams Long grain rice
- salt
- freshly ground peppers
- 250 grams Napa cabbage
- 2 eggs
- 5 Tbsps vegetable oil
- 1 scallion
Preparation steps
Cut fish fillets into thin strips. Mix orange juice and zest with sherry and soy sauce and marinate the fish for about 2 hours. (Place dried mushrooms in lukewarm water and soak about 2 hours.)
Boil rice with almost twice the amount of lightly salted water, cover and let swell over low heat for about 20 minutes. Let cool down.
Clean fresh mushrooms and cut into slices.
Rinse cabbage and cut into strips. (Drain the soaked mushrooms and cut without stems into strips.)
Whisk eggs with a little salt and 1 tablespoon oil in a wok (or nonstick pan), scramble eggs, remove and let cool.
Cook cabbage and mushrooms in 1 tablespoon oil over high heat about 2 minutes. Add the fish and marinade and cook with occasional stirring for about 2-3 minutes. Remove and keep warm. Cut scrambled eggs into strips.
Stir fry rice in remaining oil. Mix in egg strips and fish and vegetable mixture; season with salt. Trim scallions, rinse and cut into fine strips. Serve the dish on plates and garnish with scallion strips.
