Hearty Fried Rice with Bell Peppers
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
407
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 407 cal. | (19 %) | ||
| Protein | 15.42 g | (16 %) | ||
| Fat | 24.55 g | (21 %) | ||
| Carbohydrates | 31.37 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.67 g | (16 %) |
more nutritional values
| Vitamin A | 81.23 mg | (10,154 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.45 mg | (4 %) | ||
| Vitamin B₁ | 0.23 mg | (23 %) | ||
| Vitamin B₂ | 0.19 mg | (17 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.45 mg | (32 %) | ||
| Folate | 31.8 μg | (11 %) | ||
| Pantothenic acid | 0.56 mg | (9 %) | ||
| Biotin | 3.12 μg | (7 %) | ||
| Vitamin B₁₂ | 1.39 μg | (46 %) | ||
| Vitamin C | 78.24 mg | (82 %) | ||
| Potassium | 453.54 mg | (11 %) | ||
| Calcium | 35.99 mg | (4 %) | ||
| Magnesium | 50.55 mg | (17 %) | ||
| Iron | 2.52 mg | (17 %) | ||
| Iodine | 2.39 μg | (1 %) | ||
| Zinc | 2.79 mg | (35 %) | ||
| Saturated fatty acids | 11.07 g | |||
| Cholesterol | 60.25 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams parboiled Long grain rice
- 1 red Bell pepper
- 1 green Bell pepper
- 1 yellow Bell pepper
- 250 grams button Mushroom
- 2 onions
- 300 grams Dry sausage
- 1 Tbsp clarified butter
- ½ tsp ground paprika
- 1 marjoram
Preparation steps
1.
Simmer rice in a covered pot with 500 ml (approximately 2 cups) salted water, about 20 minutes. Halve peppers, remove seeds and ribs, and cut into 1-cm (approximately 1/2-inch) cubes. Rinse, trim and cut mushrooms into quarters. Peel, halve and thinly slice onions. Heat clarified butter in a pan. Add onions and mushrooms and cook until liquid has evaporated. Cut sausage into slices about the width of a finger, and add to the pan along with diced peppers. Season with salt, pepper and paprika. Cook about 7 minutes.
2.
Mix in cooked rice and sprinkle with fresh marjoram.
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