Vegetable Fried Rice
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
517
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 517 cal. | (25 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 105 g | (70 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 28.9 μg | (48 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 424 mg | (11 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 147 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 cups white Long grain rice (cooked)
- 1 Tbsp vegetable oil
- 1 large shallot (thinly sliced)
- 1 Tbsp fresh ginger (finely chopped)
- 1 Jalapeño (pepper)
- 3 cloves garlic cloves (minced)
- ½ tsp ground Turmeric
- 2 Tbsps Fish sauce
- 1 cup Asparagus (cooked and chopped)
- 1 cup Corn (thawed if frozen)
- 3 scallions (sliced)
- Lime wedge
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Teaspoon, 1 Sieve, 1 Juicer
Preparation steps
1.
Heat wok over medium-high heat. Add oil and swirl to coat surface. Add shallot, ginger, jalapeño, garlic and turmeric; stir-fry 4 to 6 minutes or until onion is tender.
2.
Stir in fish sauce; mix well. Stir in cold rice, vegetables; cook and stir 3 to 4 minutes or until heated through.
3.
Transfer to serving bowl. Garnish with lime wedges.
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