Fried Rice with Vegetables and Crabmeat
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
446
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 446 cal. | (21 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 211 μg | (352 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10.5 mg | (88 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 147 μg | (49 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 745 mg | (19 %) | ||
| Calcium | 169 mg | (17 %) | ||
| Magnesium | 134 mg | (45 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 124 μg | (62 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 273 mg | |||
| Cholesterol | 121 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Long grain rice
- 600 milliliters Vegetable broth
- 200 grams fresh Spinach
- 200 grams green Peas (frozen)
- 1 onion
- 350 grams cooked Crabmeat
- 2 Tbsps Corn oil
- salt
- freshly ground peppers
- 1 splash lemon juice
Preparation steps
1.
Pour the rice into a pot with 600 ml (approximately 2 1/2 cups) vegetable broth. Bring to a boil and simmer until done over medium heat, about 20 minutes. Meanwhile, trim the spinach, rinse and blanch in boiling water. Remove, rinse with cold water, drain well, squeezing the excess liquid out and chop.
2.
Thaw the peas. Peel the onion and cut into very fine strips. Cut the crabmeat into small cubes. In a large pan, heat the oil and fry the rice, stirring occasionally.
3.
Add the onion, crab meat and the peas and cook. Add the spinach, season with salt, pepper, and lemon juice. Serve in preheated bowls.
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