Vegetable Fried Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 517 cal. | (25 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 18.1 μg | (30 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 483 mg | (12 %) | ||
| Calcium | 165 mg | (17 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 95 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 350 grams Long grain rice (such as basmati rice)
- salt
- 1 garlic clove
- 3 carrots
- 3 scallions
- 2 Tbsps Canola oil
- 200 milliliters Vegetable broth
- 1 sprig rosemary
- 40 grams Walnut
- 80 grams Blue cheese (such as Gorgonzola)
- peppers
- coarse Sea salt
Preparation steps
Rinse rice and cook for 15-20 minutes in a pot with 700 ml (approximately 24 ounces) of boiling salted water.
Peel garlic and cut into thin slices. Rinse carrots, peel and dice into 2 cm (approximately 1 inch) pieces. Rinse scallions, trim and cut diagonally into 4 cm (approximately 1 1/2 inch) long pieces. Heat oil in a pan. Sauté garlic, carrots and scallions for 2-3 minutes and then deglaze the pan with broth. Let simmer uncovered for 10-15 minutes over medium heat and then add sprig of rosemary.
Coarsely chop walnuts and dice cheese. Add rice to the pan, mix and season well with salt and pepper. Add walnuts, mix and sprinkle cheese on top. Cover and let rest for 2-3 minutes until cheese melts.
Serve in the pan and season to taste with salt.
