Thai Fried Rice with Chicken

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Thai Fried Rice with Chicken
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
714
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie714 kcal(34 %)
Protein39.41 g(40 %)
Fat30.2 g(26 %)
Carbohydrates73.79 g(49 %)
Sugar added0 g(0 %)
Roughage8.5 g(28 %)
Vitamin A184.45 mg(23,056 %)
Vitamin D0.09 μg(0 %)
Vitamin E2.51 mg(21 %)
Vitamin B₁0.73 mg(73 %)
Vitamin B₂0.37 mg(34 %)
Niacin26.48 mg(221 %)
Vitamin B₆0.96 mg(69 %)
Folate107.23 μg(36 %)
Pantothenic acid2.17 mg(36 %)
Biotin2.53 μg(6 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C39.45 mg(42 %)
Potassium826.51 mg(21 %)
Calcium67.71 mg(7 %)
Magnesium163.6 mg(55 %)
Iron4.77 mg(32 %)
Iodine2.07 μg(1 %)
Zinc3.56 mg(45 %)
Saturated fatty acids15.9 g
Cholesterol73.1 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
3 tablespoons
1 ¾ cups
1.333 cups
sweet Corn (kernels)
1
red pepper
4 cups
Rice (cooked)
1 cup
1 bunch
2 cups
light soy sauce

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.