Mixed Fried Rice
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
327
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 327 cal. | (16 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 24.8 μg | (41 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 718 mg | (18 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 64 μg | (32 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 194 mg | |||
| Cholesterol | 102 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 1 onion (chopped)
- 2 cloves garlic cloves (crushed)
- 2 large potatoes (peeled and diced)
- 2 large carrots (diced)
- 1 cup Basmati rice
- 2 cups vegetable stock
- 1 bay leaf
- salt
- peppers
- ¾ cup peas
- 9 ozs peeled shrimp
- 4 ozs cooked ham (diced)
Preparation steps
1.
Heat the oil in a large pan and cook the vegetables for 5 minutes, until softened, but not browned.
2.
Stir in the rice until coated with oil.
3.
Add the stock and bay leaf, bring to a boil then reduce the heat, cover and simmer for 20-30 minutes, until the stock has been absorbed and the rice is tender. Add the peas and prawns for the last 5 minutes of cooking time, until the prawns are cooked and pink.
4.
Season with salt and pepper to taste and stir in the diced ham. Serve garnished with thyme and parlsey.
