Vegetarian Nasi Goreng
Vegetarian Nasi Goreng - An Indonesian classic made vegetarian
Healthy, because
Even smarter
Nutritional values
This spicy fried rice with plenty of vegetables contains several vitamins and minerals in considerable amounts, especially magnesium.
If you are allergic to peanuts or if you want to save a few calories, simply leave the nuts out.
(Percentage of daily recommendation)
| Calorie | 673 cal. | (32 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.5 g | (58 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 11 mg | (92 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 12.7 mg | (106 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 164 μg | (55 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 41.4 μg | (92 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 114 mg | (120 %) | ||
| Potassium | 1,214 mg | (30 %) | ||
| Calcium | 276 mg | (28 %) | ||
| Magnesium | 221 mg | (74 %) | ||
| Iron | 9.6 mg | (64 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 276 mg | |||
| Cholesterol | 238 mg |
Ingredients
- Ingredients
- 4 ozs
- salt
- 2 carrots
- 1 red Bell pepper
- 1 Zucchini
- 1 stalk Leeks
- 2 small onions
- 2 garlic cloves
- 1 pc fresh ginger
- 1 oz roasted Shelled peanut
- 2 eggs
- 2 Tbsps soy sauce
- 3 Tbsps vegetable oil
- 2 tsps Sambal oelek
- 3 ozs Peas (frozen)
- peppers
Kitchen utensils
Preparation steps
Add rice with approximately 1 cup of water and a pinch of salt to a pot and bring to a boil over medium heat. Cook uncovered over low heat until almost all the liquid has been absorbed, stirring occasionally, about 15 minutes.
Meanwhile, rinse, peel and slice the carrots. Cut pepper into quarters, remove seeds, rinse and cut into strips. Rinse and dry the zucchini, cut in half lengthwise and cut into thin slices. Cut leeks lengthwise and rinse dirt from inner rings. Cut into thin rings.
Peel the onions and cut into strips. Peel and chop garlic. Peel and cut ginger root into strips.
Place a kitchen towel between the rice and lid. Reduce the heat to the lowest possible level and cook rice for another 10-12 minutes.
Meanwhile, chop peanuts coarsely with a large knife.
Whisk the eggs in a small bowl with soy sauce and 2 tablespoons water. Heat 1 tablespoon oil in a wok or a frying pan. Add egg mixture to hot pan and fry to desired firmness.
Remove pot with rice from heat and let stand covered for about 7 minutes. Remove lid, then fluff with a fork.
Heat remaining oil in wok or pan. Add onions, carrots, pepper, zucchini and leek, and fry stirring constantly for 2-3 minutes. Add garlic and ginger and fry for another 2 minutes. Remove vegetables from heat and add to scrambled eggs.
Fry the cooked rice in a wok or frying pan over high heat. Stir in sambal oelek and peas.
Combine cooked vegetables and scrambled eggs with rice and reheat. Season with salt and pepper, sprinkle with peanuts and serve.
