Stir-fried Vegetable Rice with Turkey
Nutritional values
(Percentage of daily recommendation)
| Calorie | 420 cal. | (20 %) | ||
| Protein | 37.54 g | (38 %) | ||
| Fat | 13.38 g | (12 %) | ||
| Carbohydrates | 39.54 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.47 g | (8 %) |
| Vitamin A | 797.27 mg | (99,659 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.28 mg | (25 %) | ||
| Niacin | 19.13 mg | (159 %) | ||
| Vitamin B₆ | 0.99 mg | (71 %) | ||
| Folate | 100.59 μg | (34 %) | ||
| Pantothenic acid | 1.28 mg | (21 %) | ||
| Biotin | 3.22 μg | (7 %) | ||
| Vitamin B₁₂ | 0.39 μg | (13 %) | ||
| Vitamin C | 90.26 mg | (95 %) | ||
| Potassium | 423 mg | (11 %) | ||
| Calcium | 99.09 mg | (10 %) | ||
| Magnesium | 68.75 mg | (23 %) | ||
| Iron | 2.56 mg | (17 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 2.38 mg | (30 %) | ||
| Saturated fatty acids | 2.21 g | |||
| Cholesterol | 80 mg |
Ingredients
- Ingredients
- 300 grams Long grain rice
- salt
- 600 grams Chinese Stir-fry vegetables (frozen)
- 400 grams turkey breasts
- ground peppers
- 2 Red onions
- 3 Tbsps olive oil
- 2 Tbsps soy sauce
Preparation steps
Bring rice to a boil with approximately twice the amount of lightly salted water. Cover and reduce to low heat and cook for about 25 minutes untill all the water is absorbed. Thaw vegetables. Cut the turkey into thin strips and season with pepper. Peel the onions and cut into rings. Heat the oil in a wok or large frying pan and fry the meat in portions for 2 minutes stirring constantly. Add onions and fry for 3 minutes then remove turkey and onions from the wok.
Add the thawed vegetables to the wok and cook on high heat for 2 minutes, stirring constantly. Add the rice and fry for 3 minutes while continuing to stire. Add the turkey and onions back to the pan and fry for an additional minute. Season with soy sauce, salt and pepper to taste and serve.
