Rice with Peas and Corn

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Rice with Peas and Corn
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
840
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie840 kcal(40 %)
Protein114.83 g(117 %)
Fat21.91 g(19 %)
Carbohydrates47.27 g(32 %)
Sugar added0 g(0 %)
Roughage3.82 g(13 %)
Vitamin A235.93 mg(29,491 %)
Vitamin D5.18 μg(26 %)
Vitamin E4.91 mg(41 %)
Vitamin B₁2.49 mg(249 %)
Vitamin B₂1.39 mg(126 %)
Niacin52.26 mg(436 %)
Vitamin B₆2.18 mg(156 %)
Folate71.09 μg(24 %)
Pantothenic acid5.46 mg(91 %)
Biotin1.47 μg(3 %)
Vitamin B₁₂3.28 μg(109 %)
Vitamin C4.56 mg(5 %)
Potassium1,795.11 mg(45 %)
Calcium34.52 mg(3 %)
Magnesium165.5 mg(55 %)
Iron5.2 mg(35 %)
Iodine45.68 μg(23 %)
Zinc9.6 mg(120 %)
Saturated fatty acids3.4 g
Cholesterol421.05 mg

Ingredients

for
4
Ingredients
2 ¾ cups Rice
cup peas
3 eggs
Oil
2 scallions (finely chopped)
2 cooked ham (diced)
0.333 cup sweet Corn
salt
peppers
2 tablespoons soy sauce
How healthy are the main ingredients?
Cornsoy sauceegghamsalt

Preparation steps

1.
Wash the rice well in a sieve under running water.
2.
Cook in double its volume of water for 10 minutes, then leave to stand for 5 minutes with the lid on.
3.
Meanwhile cook the peas in boiling salted water, then drain.
4.
Lightly beat the eggs. Heat a thin film of oil in a wok and add the eggs, swirling to coat the pan. Once cooked, move to one side of the wok, cutting it up a little as you do so.
5.
Add the ham and onions, then the rice, peas, sweetcorn and soy sauce and stir in the soy sauce. Toss everything around the pan until well combined.
6.
Season well, then serve.