Vegetable Egg Fried Rice

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Vegetable Egg Fried Rice
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
343
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie343 cal.(16 %)
Protein11 g(11 %)
Fat13 g(11 %)
Carbohydrates45 g(30 %)
Sugar added0 g(0 %)
Roughage1.5 g(5 %)
Vitamin A0.2 mg(25 %)
Vitamin D2.3 μg(12 %)
Vitamin E1.3 mg(11 %)
Vitamin K8 μg(13 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.9 mg(33 %)
Vitamin B₆0.1 mg(7 %)
Folate70 μg(23 %)
Pantothenic acid2.1 mg(35 %)
Biotin20.1 μg(45 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C10 mg(11 %)
Potassium373 mg(9 %)
Calcium60 mg(6 %)
Magnesium39 mg(13 %)
Iron1.6 mg(11 %)
Iodine12 μg(6 %)
Zinc1.2 mg(15 %)
Saturated fatty acids2.6 g
Uric acid69 mg
Cholesterol218 mg
Complete sugar14 g

Ingredients

for
4
Ingredients
1 ⅛ cups Basmati rice
3 Tbsps sesame oil
1 garlic clove (finely chopped)
2 red peppers (sliced)
5 ozs shiitake mushrooms (diced)
14 ozs chinese Cabbage (sliced)
1 tsp freshly grated ginger (grated)
4 eggs
Turmeric
Preparation

Kitchen utensils

1 Pot, 2 Small pots, 1 Skillet, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Slotted spatula, 1 Potato masher, 1 Plate

Preparation steps

1.
Bring the rice to the boil in around twice the amount of salted water and then simmer for around 25 minutes on the lowest heat. Leave to cool.
2.
Fry the rice in hot oil for 2-3 minutes. Add the garlic, pepper, mushrooms, cabbage and ginmger and fry for a further 3-4 minutes, stirring continuously.
3.
Mix together the eggs with a pinch of turmeric and pour over the rice. Stirring continuously, allow the eggs to solidify. Season with salt and ground black pepper and serve.