Chinese Rice Bowl
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 45 min.
Ready in
Calories:
291
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 291 cal. | (14 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 3.2 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 122 mg | (3 %) | ||
| Calcium | 31 mg | (3 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ⅔ cups Long grain rice (rinsed in several changes of water)
- 2 large eggs
- 1 Tbsp sesame oil
- 2 Tbsps Nut oil
- 2 scallions (finely chopped)
- salt
- freshly ground Black pepper
Preparation steps
1.
Combine the rice with 600 ml of slightly salted water in a large saucepan. Cook over a moderate heat until boiling.
2.
Cover and cook over a very low heat for about 25 minutes, until the water has been absorbed. Remove from the heat and leave to cool, covered, to one side.
3.
Lightly whisk the eggs with the sesame oil and a little salt.
4.
Heat the groundnut oil in a wok and stir-fry the cold rice for 3 minutes.
5.
Add the beaten eggs and stir-fry for a further 2-3 minutes.
6.
Season with salt and pepper, add the spring onions, and stir-fry for a further 2 minutes. Serve in small bowls.
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