Fried Rice with Vegetables
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
298
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 298 cal. | (14 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 70.7 μg | (118 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 129 μg | (43 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 14.5 μg | (32 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 90 mg | (95 %) | ||
| Potassium | 555 mg | (14 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 97 mg | |||
| Cholesterol | 119 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- 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
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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