Fried Rice with Fish, Snow Peas and Peppers
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Fried Rice with Fish, Snow Peas and Peppers - Fried Rice with Fish, Snow Peas and Peppers
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
463
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 463 cal. | (22 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 9.1 mg | (76 %) | ||
| Vitamin K | 20.6 μg | (34 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 11.9 mg | (99 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 798 mg | (20 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 292 μg | (146 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 277 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 garlic clove
- 4 Tbsps vegetable oil
- 250 grams Long grain rice
- 700 milliliters Broth
- 1 sm can Saffron
- 200 grams Snow peas
- 1 Red Bell pepper
- 500 grams Cod
- salt
- peppers (from the mill)
- 50 milliliters white wine
- 2 Tbsps parsley (chopped)
Preparation steps
1.
Peel onion and garlic and dice. Saute onion and garlic in a pan with 1 tablespoon oil. Add rice and cook briefly. Add broth and saffron, bring to a boil then let soak for about 25 minutes.
2.
Rinse snow peas and halve. Rinse peppers, remove seeds and cut into strips. Rinse fish, pat dry, cut into pieces and season with salt and pepper.
3.
Fry fish in remaining hot oil for about 4 minutes then remove from pan. Sauté vegetables in pan and season. Pour in wine and cook, covered, for 5 minutes. Add rice to vegetables to taste then fold in fish. Sprinkle with parsley to serve.
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