Vegetable Fried Rice
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
478
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 478 cal. | (23 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 86 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11 g | (37 %) |
more nutritional values
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 50 μg | (83 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 18.2 μg | (40 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 148 mg | (156 %) | ||
| Potassium | 1,021 mg | (26 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 190 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 350 grams Long grain rice
- ½ sm can Saffron
- 2 red Bell pepper
- 150 grams Snow peas
- 4 carrots
- 150 grams button Mushroom
- 1 bunch scallions
- ½ bunch parsley
- 3 Tbsps olive oil
- salt
- peppers
Preparation steps
1.
Prepare rice according to package instructions, strain and drain well. Dissolve saffron in 1 tablespoon water and mix in.
2.
Rinse peppers, halve, remove the seeds and ribs, and cut into large cubes. Rinse snow peas, pinch back ends and blanch in a little salted water for 4 minutes, drain well.
3.
Wipe mushrooms and cut into fine slices. Peel carrots and grate thin. Rinse scallions, trim ends and cut into chunks.
4.
Heat oil in a pan and cook vegetables for 5 minutes, then stir in rice. Rinse the parsley, chop finely and sprinkle. Season with salt and pepper.
