Spicy Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 455 cal. | (22 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 62.4 μg | (104 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.7 mg | (106 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 170 μg | (57 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 1,099 mg | (27 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 327 mg | |||
| Cholesterol | 49 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 100 grams Long grain rice
- 200 grams Pork cutlet
- 2 Tbsps vegetable oil
- 1 stalk Leeks
- 1 Red chili pepper
- 1 Tomato
- salt
- freshly ground peppers
- 4 Tbsps sweet and sour Chili sauce (Chinese)
- 1 Tbsp scallions
Preparation steps
Simmer rice with almost twice the amount of water (lightly salted), covered, at very low heat for about 25 minutes. Rinse and cut leeks into rings. Rinse chile, slit lengthwise, remove seeds and all white interior skin, and cut into thin rings. Blanch the tomato for a few seconds, then peel, quarter, and cut into fine dice. Boil leeks in salted water for 4 minutes and drain.
Cut the meat into bite-sized pieces, season with salt and pepper, and sauté in hot oil on each side for about 2 minutes. Remove and keep warm.
Sauté the chile pepper in remaining oil. Add cooked rice and sweet and sour sauce to the pan, and cook briefly. Stir in the leeks, tomato, and meat. Heat through. Season with salt and pepper to taste. Garnish with a sprinkle of chives.
