Fried Rice with Vegetables and Shrimp
Nutritional values
(Percentage of daily recommendation)
| Calorie | 800 cal. | (38 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 38.6 μg | (64 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 22.6 mg | (188 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 190 μg | (63 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 17.6 μg | (39 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 943 mg | (24 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 177 mg | (59 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 47 μg | (24 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 346 mg | |||
| Cholesterol | 230 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 250 grams Basmati rice
- salt
- 2 eggs
- freshly ground peppers
- Nutmeg
- 4 Tbsps Corn oil
- 250 grams Chicken breasts
- 200 grams Chinese Hot dog
- 3 scallions
- ½ bunch cilantro
- 200 grams fresh soybean sprout
- 1 ½ centimeters fresh ginger
- 2 garlic cloves
- 150 grams shrimp (frozen, pre-cooked, peeled and deveined)
- 150 grams Peas (frozen)
- 100 grams unsalted Cashews
- 2 Tbsps dark soy sauce
- ½ tsp ground Cumin
Preparation steps
Place rice in a pot and cook in 500 ml (approximately 16 ounces) of boiling salted water for about 20 minutes. Meanwhile, whisk eggs in a bowl and season with salt, pepper and nutmeg. Heat 2 tablespoons oil in a large pan and cook eggs into a thin omelette. Slide omelette onto a plate and let cool. Cut into thin strips.
Rinse meat, pat dry and cut into strips. Cut sausage into thin slices. Rinse scallions and cilantro and shake dry. Trim scallions and cut into thin rings. Coarsely chop cilantro. Rinse soybean sprouts on a colander with cold water and drain well.
Peel ginger and garlic. Finely grate ginger. Squeeze garlic through a press. Heat remaining oil in a wok and fry meat with ginger and garlic for 2-3 minutes while stirring. Add sausage and shrimp and cook for 2 minutes.
Add vegetables, cilantro, omelette pieces, nuts and cooked rice to the wok, mix and season with soy sauce, pepper and cumin. Serve in small bowls.
