Rice with Shrimp
Nutritional values
(Percentage of daily recommendation)
Calorie | 406 cal. | (19 %) | ||
Protein | 15 g | (15 %) | ||
Fat | 19 g | (16 %) | ||
Carbohydrates | 44 g | (29 %) | ||
Sugar added | 1 g | (4 %) | ||
Roughage | 2.5 g | (8 %) |
Vitamin A | 0.2 mg | (25 %) | ||
Vitamin D | 1.7 μg | (9 %) | ||
Vitamin E | 9.7 mg | (81 %) | ||
Vitamin K | 25.5 μg | (43 %) | ||
Vitamin B₁ | 0.2 mg | (20 %) | ||
Vitamin B₂ | 0.3 mg | (27 %) | ||
Niacin | 4.8 mg | (40 %) | ||
Vitamin B₆ | 0.2 mg | (14 %) | ||
Folate | 68 μg | (23 %) | ||
Pantothenic acid | 1.4 mg | (23 %) | ||
Biotin | 17.7 μg | (39 %) | ||
Vitamin B₁₂ | 1.3 μg | (43 %) | ||
Vitamin C | 11 mg | (12 %) | ||
Potassium | 430 mg | (11 %) | ||
Calcium | 73 mg | (7 %) | ||
Magnesium | 46 mg | (15 %) | ||
Iron | 2.4 mg | (16 %) | ||
Iodine | 22 μg | (11 %) | ||
Zinc | 2.2 mg | (28 %) | ||
Saturated fatty acids | 3.1 g | |||
Uric acid | 88 mg | |||
Cholesterol | 238 mg | |||
Complete sugar | 5 g |
Ingredients
- Ingredients
- 200 grams Long grain rice
- 4 shallots
- 2 garlic cloves
- 60 grams dried shrimp
- 5 Tbsps vegetable oil
- 4 eggs
- 3 Tbsps sweet soy sauce
- 1 Tbsp Ketchup
- 1 tsp Sambal oelek
- ½ Cucumber
- fresh cilantro
Preparation steps
Place the rice in a pot with 375 ml (approximately 1 1/2 cups) of salted water, seal well and bring to a boil. Then simmer for 20 minutes over low heat. Remove the pot from the heat when all the water is absorbed. Let stand 10 minutes. Peel shallots and garlic and chop finely. Crush the shrimp. In a pan, heat 1 tablespoon oil. Break the eggs and fry 4 eggs, then set aside. Heat the remaining oil in a wok, add shallots, garlic and shrimp and sauté. Add rice and stir-fry for 3 minutes. Add soy sauce, ketchup and sambal oelek, mix well and fry for another 3 minutes. Arrange on plates and top each serving with 1 egg. Rinse cucumber and cut into thin slices. Arrange on the rice. Rinse cilantro, shake dry and sprinkle on top.
Serve with shrimp crackers (finished product) and fried onions, if desired.