Fried Rice with Vegetables

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Fried Rice with Vegetables
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Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
298
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie298 cal.(14 %)
Protein12 g(12 %)
Fat10 g(9 %)
Carbohydrates40 g(27 %)
Sugar added1 g(4 %)
Roughage5.9 g(20 %)
Vitamin A0.6 mg(75 %)
Vitamin D0.9 μg(5 %)
Vitamin E3.2 mg(27 %)
Vitamin K70.7 μg(118 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.6 mg(38 %)
Vitamin B₆0.4 mg(29 %)
Folate129 μg(43 %)
Pantothenic acid1.2 mg(20 %)
Biotin14.5 μg(32 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C90 mg(95 %)
Potassium555 mg(14 %)
Calcium86 mg(9 %)
Magnesium57 mg(19 %)
Iron2.4 mg(16 %)
Iodine9 μg(5 %)
Zinc1.3 mg(16 %)
Saturated fatty acids3.7 g
Uric acid97 mg
Cholesterol119 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
150 grams Basmati rice
1 carrot
1 Bell pepper
1 Zucchini
200 grams Napa cabbage
100 grams Frozen pea
1 onion
1 Tbsp Ghee
1 tsp ginger
2 garlic cloves
1 Tbsp soy sauce
1 pinch sugar
1 Tbsp lemon juice
2 tsps Corn oil
2 eggs
How healthy are the main ingredients?
Napa cabbageBasmati riceGheesoy saucegingersugar

Preparation steps

1.

Rinse rice in a sieve under running water. Bring rice to a boil with 1 liter (approximately 1 quart) of water and a little salt. Cook over low heat until al dentem about 20 minutes. Drain in a colander and rinse with cold water.

2.

Wash all of the vegetables except for the peas, trim and cut into long, thin strips.

3.

Heat ghee in a pan and sauté ginger and garlic. Add vegetable strips, peas, soy sauce and sugar and season with salt. Fry over medium heat for about 4 minutes. Mix lemon juice and rice together with 1 tablespoon water. Add to the vegetables and mix well.

4.

In a second pan, heat the oil and cook the eggs until scrambled. Toss with the rice and serve.

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