Vegetable Fried Rice with Cabbage, Carrots and Raisins
Nutritional values
(Percentage of daily recommendation)
| Calorie | 384 cal. | (18 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.9 g | (46 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12.7 mg | (106 %) | ||
| Vitamin K | 371.3 μg | (619 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 220 μg | (73 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 164 mg | (173 %) | ||
| Potassium | 1,410 mg | (35 %) | ||
| Calcium | 223 mg | (22 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 211 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 24 g |
Ingredients
- Ingredients
- 150 grams Long grain rice
- salt
- 1 small Green cabbage
- 2 carrots
- 2 stalks Leeks
- 4 Tbsps vegetable oil
- 1 Tbsp Almond slivers
- 1 garlic clove
- 250 milliliters Vegetable broth (Instant)
- 2 tsps Curry
- 2 Tbsps raisins
- freshly ground peppers
- 100 grams pickled Pumpkin (from a jar)
Preparation steps
Cook the rice in salted water until al dente, about 15 minutes. Drain well.
Remove the outer leaves from the cabbage. Cut the cabbage into quarters lengthwise, remove core and cut into strips. Peel the carrots and cut into matchsticks. Rinse the leeks and slice into thin rings.
Heat the oil in a skillet. Add the almonds and toast until golden. Remove and set aside.
Return the skillet to medium heat. Add the cabbage and cook for 10-12 minutes, while stirring occasionally. Peel and press the garlic. Stir the carrots, leeks, garlic and broth into the cabbage mixture. Add the curry and raisins, and cook for 20 minutes.
Cut the pumpkin into smaller pieces and stir into the vegetable mixture along with the rice. Season with salt and pepper to taste. Allow the mixture to cook on the stove until heated through. Serve sprinkled with the toasted almonds.
