Shrimp and Pepper Rice
(0 votes)
(0 votes)
Health Score:
8,7 / 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)
(Percentage of daily recommendation)
| Calorie | 299 kcal | (14 %) | ||
| Protein | 20.84 g | (21 %) | ||
| Fat | 12.03 g | (10 %) | ||
| Carbohydrates | 27.3 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.57 g | (9 %) |
more nutritional values
| Vitamin A | 141.49 mg | (17,686 %) | ||
| Vitamin D | 0.08 μg | (0 %) | ||
| Vitamin E | 3.27 mg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.11 mg | (10 %) | ||
| Niacin | 8.1 mg | (68 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 45.53 μg | (15 %) | ||
| Pantothenic acid | 0.76 mg | (13 %) | ||
| Biotin | 1.62 μg | (4 %) | ||
| Vitamin B₁₂ | 1.26 μg | (42 %) | ||
| Vitamin C | 56.1 mg | (59 %) | ||
| Potassium | 368.81 mg | (9 %) | ||
| Calcium | 95.25 mg | (10 %) | ||
| Magnesium | 69.14 mg | (23 %) | ||
| Iron | 1.32 mg | (9 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 1.96 mg | (25 %) | ||
| Saturated fatty acids | 3.41 g | |||
| Cholesterol | 167.17 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ½ cups Long grain rice
- 2 tablespoons vegetable oil
- 6 scallions (chopped)
- 2 cups vegetable stock (approx.)
- 1 red pepper (sliced)
- ¾ inch fresh ginger (fresh, finely chopped)
- 1 clove garlic (finely chopped)
- 1 chile pepper (seeds removed, chopped)
- 1 tablespoon butter
- 2 ⅔ cups Prawn (ready to cook)
- 1 tablespoon tomato puree
- soy sauce
- To garnish
- Lime wedge
- 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.
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