Nasi Goreng with Two Rices

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Nasi Goreng with Two Rices
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Health Score:
77 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
468
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie468 cal.(22 %)
Protein33 g(34 %)
Fat23 g(20 %)
Carbohydrates31 g(21 %)
Sugar added0 g(0 %)
Roughage3.6 g(12 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.1 μg(6 %)
Vitamin E14.4 mg(120 %)
Vitamin K15.1 μg(25 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.3 mg(27 %)
Niacin12.6 mg(105 %)
Vitamin B₆0.7 mg(50 %)
Folate55 μg(18 %)
Pantothenic acid1.6 mg(27 %)
Biotin15.2 μg(34 %)
Vitamin B₁₂2.3 μg(77 %)
Vitamin C22 mg(23 %)
Potassium780 mg(20 %)
Calcium169 mg(17 %)
Magnesium89 mg(30 %)
Iron3.6 mg(24 %)
Iodine89 μg(45 %)
Zinc4.2 mg(53 %)
Saturated fatty acids3.4 g
Uric acid235 mg
Cholesterol230 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
100 grams red and 150 grams Rice
salt
50 grams Crabmeat
7 Tbsps vegetable oil
4 onions
1 garlic clove
Cucumber
2 tsps Chili powder
1 bunch scallions
2 eggs
Pastry flour
250 grams Pork tenderloin
200 grams Crabmeat
soy sauce
How healthy are the main ingredients?
CrabmeatCrabmeatsaltoniongarlic cloveCucumber

Preparation steps

1.

Cook rices separately in salted water according to the instructions. Place the rices in a well-greased shallow baking dish and cover with greased parchment paper. Keep warm in a preheated 150°C (approximately 300°F) oven.

2.

Toss shrimp with 1 tablespoon oil and set aside. Peel onions and garlic. Dice 2 onions, cut the remaining into rings. Peel cucumber, half lengthwise, remove the seeds and cut the cucumber halves into slices. Sprinkle cucumber with chili powder and salt. Rinse scallions and finely chop.

3.

Whisk eggs with 2 tablespoons of water and some salt. Heat 1 tablespoon oil in a skillet. Cook egg mixture in 2 batches to makes 2 thin omelets. Roll up the omelets. Dip the onion rings in a little flour. Heat 3 tablespoons of oil and cook the onion rings until golden brown. Drain on paper towels.

4.

Cut pork into thin slices. Heat the remaining oil in a skillet. Saute the diced onions and pork. Press the garlic. Add the crabmeat, scallions and 2/3 of the shrimp to the skillet and cook 3 to 5 minutes. Season with salt. Loosely fold in the cucumber and season with soy sauce.

5.

Mix the pork and cucumber mixture loosely into the rice. Cut omelet into strips. Place omelet, onion rings and remaining shrimp on the rice dish. Cover and bake for 10 minutes.