South-east Asian Rice Bowl

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South-east Asian Rice Bowl
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
808
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie808 kcal(38 %)
Protein13.07 g(13 %)
Fat46.59 g(40 %)
Carbohydrates101.17 g(67 %)
Sugar added0 g(0 %)
Roughage8.66 g(29 %)
Vitamin A0.34 mg(43 %)
Vitamin D0 μg(0 %)
Vitamin E0.34 mg(3 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.02 mg(2 %)
Niacin2.47 mg(21 %)
Vitamin B₆0.16 mg(11 %)
Folate44.23 μg(15 %)
Pantothenic acid0.44 mg(7 %)
Biotin2.63 μg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C10.63 mg(11 %)
Potassium600.71 mg(15 %)
Calcium53.49 mg(5 %)
Magnesium77.3 mg(26 %)
Iron4.15 mg(28 %)
Iodine1.5 μg(1 %)
Zinc1.4 mg(18 %)
Saturated fatty acids38.11 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
Turmeric (ground)
½ stick
1
1 stalk
Lemongrass (flattened)
2 tablespoons
3 cups
2.333 cups
To garnish
2
onions (sliced into rings)
1 teaspoon
vegetable oil (for deep-frying)
chopped Chives

Preparation steps

1.
Add a pinch of turmeric, the cinnamon, cloves, lemon grass and soy sauce to the coconut milk and bring to the boil. Add the rice, cover and cook over a low heat for around 20 minutes.
2.
Mix the onions and flour together and fry in the hot oil for 4-5 minutes until golden brown. Drain on kitchen paper.
3.
Remove the cinnamon, cloves and lemon grass from the rice, season to taste with soy sauce and divide between bowls. Serve garnished with onions, cucumber and chives.