Kimchi Fried Rice
Kimchi Fried Rice - Lactose free treat for Asian food fans
Healthy, because
Even smarter
Nutritional values
Due to the lactic acid bacteria from Kimchi strengthen the diversity of microorganisms in our intestines - which in turn has a positive effect on our immune system and digestion. Cashews offer some iron, which is needed for oxygen transport in the blood.
Fried kimchi rice is the perfect choice if you still have cooked rice left over from the day before. Then the Asian feast also becomes a real lightning dish and is on the table in a short time.
(Percentage of daily recommendation)
| Calorie | 535 cal. | (25 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 47.7 μg | (80 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.2 mg | (77 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 26.5 μg | (59 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 676 mg | (17 %) | ||
| Calcium | 168 mg | (17 %) | ||
| Magnesium | 160 mg | (53 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 120 mg | |||
| Cholesterol | 198 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 9 ozs Brown basmati rice
- salt
- 2 onions
- 3 scallions
- 7 ozs Kimchi
- 1 red Bell pepper
- 4 Tbsps Cashews
- 4 eggs
- 2 Tbsps Peanut oil
- 1 Tbsp sesame oil
- 2 Tbsps soy sauce
- 2 Tbsps black Sesame seeds
Preparation steps
Cook rice in 2.5 times the amount of salted water according to package directions for 30-35 minutes.
Meanwhile, peel and dice onions. Clean and wash the spring onions and cut into fine rings. Drain kimchi if necessary and cut into strips. Halve, seed, wash and dice bell bell pepper.
Roast cashews in a hot pan without fat over medium heat for 3 minutes. Cook eggs in boiling water until waxy, about 6 minutes; then rinse with cold water.
When rice is almost cooked, heat peanut and sesame oil in a wok or large skillet. Stir-fry onions in it for 3 minutes over medium heat until browned. Add bell bell pepper and kimchi and stir-fry for 1-2 minutes. Then add rice, cashews and soy sauce and mix.
Peel eggs and cut in half. Arrange fried kimchi rice and eggs on plates and sprinkle with scallions and sesame seeds.
