Southeast Asian Rice Bowl
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
844
calories
Calories
Healthy, because
Even smarter
Nutritional values
Lemongrass imbues this dish with minerals including calcium and potassium, while coconut milk packs it with antioxidants and fiber.
Add an extra dash of soy sauce on top of this dish just before you serve to ramp up the flavor.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 844 cal. | (40 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 111 g | (74 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 15 μg | (25 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10.6 mg | (88 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 27.2 μg | (60 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 766 mg | (19 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 217 mg | (72 %) | ||
| Iron | 8.5 mg | (57 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 23.3 g | |||
| Uric acid | 201 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- Turmeric (ground)
- ½ stick cinnamon
- 1 cloves
- 1 stalk Lemongrass (flattened)
- 2 Tbsps soy sauce
- 3 cups Coconut milk
- 2.333 cups short grain rice
- To garnish
- 2 onions (sliced into rings)
- 1 tsp Rice flour
- vegetable oil (for deep-frying)
- Cucumber
- 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.
