Shrimp and Pepper Rice

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Shrimp and Pepper Rice
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Health Score:
Health Score
8,3 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
299
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie299 kcal(14 %)
Protein20.84 g(21 %)
Fat12.03 g(10 %)
Carbohydrates27.3 g(18 %)
Sugar added0 g(0 %)
Roughage2.57 g(9 %)
Vitamin A141.49 mg(17,686 %)
Vitamin D0.08 μg(0 %)
Vitamin E3.27 mg(27 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.11 mg(10 %)
Niacin8.1 mg(68 %)
Vitamin B₆0.4 mg(29 %)
Folate45.53 μg(15 %)
Pantothenic acid0.76 mg(13 %)
Biotin1.62 μg(4 %)
Vitamin B₁₂1.26 μg(42 %)
Vitamin C56.1 mg(59 %)
Potassium368.81 mg(9 %)
Calcium95.25 mg(10 %)
Magnesium69.14 mg(23 %)
Iron1.32 mg(9 %)
Iodine0.75 μg(0 %)
Zinc1.96 mg(25 %)
Saturated fatty acids3.41 g
Cholesterol167.17 mg
Author of this recipe:
How healthy are the main ingredients?
Long grain ricegarlic

Ingredients

for
4
Ingredients
1 ½ cups
2 tablespoons
6
scallions (chopped)
2 cups
vegetable stock (approx.)
1
red pepper (sliced)
¾ inch
fresh Ginger root (fresh, finely chopped)
1 clove
garlic (finely chopped)
1
chile pepper (seeds removed, chopped)
1 tablespoon
2 ⅔ cups
Prawn (ready to cook)
1 tablespoon
To garnish
cilantro (fresh leaves, chopped)

Preparation steps

1.
Fry the rice gently in the oil in a large pan. Add the spring onions and cook briefly. Pour on the stock, cover and simmer for approx. 20 minutes.
2.
Heat the butter in a pan and gently fry the sliced pepper, ginger, garlic and chilli until soft. Add the prawns and fry briefly.
3.
Mix the prawns and vegetables with the tomato purée into the rice. Season with soy sauce.
4.
Sprinkle with coriander and serve on plates with lime wedges.