Thai Style Vegetable Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 571 cal. | (27 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.9 g | (30 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 162.9 μg | (272 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12 mg | (100 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 97 mg | (102 %) | ||
| Potassium | 1,040 mg | (26 %) | ||
| Calcium | 252 mg | (25 %) | ||
| Magnesium | 160 mg | (53 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 103 μg | (52 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 342 mg | |||
| Cholesterol | 144 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 onion
- 2 garlic cloves
- 300 grams Long grain rice
- 150 grams Broccoli
- 150 grams Cauliflower
- 150 grams Green cabbage
- 150 grams carrots
- 2 stalks Celery
- 50 grams Snow peas
- 50 grams Mung bean sprouts
- 4 Tbsps soybean oil
- salt
- freshly ground peppers
- 1 Tbsp soy sauce
- ⅛ l fish stock
- 8 shrimp (ready to cook, in shell)
- 1 organic Lime (juiced)
- 2 Tbsps Sesame seeds
- 1 Tbsp cilantro
Preparation steps
Cook rice in a pot with 600 ml (approximately 20 ounces) of boiling salted water for 15-20 minutes. Peel onion and garlic and finely chop. Rinse vegetables. Divide cauliflower and broccoli into florets. Cut cabbage into thin strips. Cut peeled carrots and celery into slices. Trim snow peas.
Heat 2 tablespoons oil in a wok and fry onions and garlic until translucent. Gradually add prepared vegetables and fry for 8 minutes while constantly stirring and season to taste with salt, pepper and soy sauce. Add rice and fish broth to the wok and mix.
Heat oil in a frying pan, fry prawns and pour in lime juice. Toast sesame seeds in a dry skillet. Arrange vegetable rice on plates and sprinkle with sesame seeds and cilantro. Top with shrimp and serve immediately.
