Thai Fried Rice with Chicken
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
885
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 885 cal. | (42 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 113 g | (75 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 22.5 μg | (38 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 36.7 mg | (306 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 128 μg | (43 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 17.3 μg | (38 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,084 mg | (27 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 151 mg | (50 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 541 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken breasts
- 3 Tbsps Nut oil
- 1 ¾ cups peas
- 1.333 cups sweet Corn (kernels)
- 1 red pepper
- 4 cups Rice (cooked)
- 1 cup Coconut milk
- 1 bunch scallions
- 2 cups Sprout
- light soy sauce
- White pepper
Preparation steps
1.
Wash, dry and dice the chicken breasts.
2.
Wash, halve, core and finely dice the red pepper.
3.
Wash and trim the spring onions, cut the green parts into pieces, cutting at an angle, and set aside. Finely chop the rest.
4.
Heat the oil and brown the chicken on all sides. Add the rice and fry for 5-6 minutes, stirring.
5.
Then add the peas, sweetcorn, diced red pepper and chopped spring onions. Add the coconut milk and simmer for 5-6 minutes, until the liquid is almost completely reduced. Finally mix in the sprouts and season to taste with soy sauce and pepper. Serve scattered with the reserved spring onion greens.
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