Stir Fried Rice with Meat and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 633 cal. | (30 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 70.2 μg | (117 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.9 mg | (116 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,052 mg | (26 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 255 mg | |||
| Cholesterol | 63 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 100 grams Peas (frozen)
- 250 grams Long grain rice
- salt
- 150 grams green Beans
- 2 carrots
- 150 grams Celery root
- 1 sm can Corn (140 grams)
- 1 shallot
- 20 grams ginger
- 4 Tbsps soybean oil
- 1 Tbsp red Curry paste
- 400 grams mixed Ground meat
- 1 Lime (juice)
- parsley (for garnish)
Preparation steps
Thaw the peas. Cook rice for about 20 minutes in twice the amount of salted boiling water. Drain and then allow to cool.
Rinse, trim and blanch green beans in boiling salted water for about 6 minutes until al dente. Rinse with ice cold water and drain. Peel carrots and celery root and dice both into 1 cm (approximately 3/8 inch) cubes. Drain the corn. Peel shallot and ginger and finely chop. Sauté both in 1 tablespoon hot oil in a large skillet until translucent. Add carrots and celery root and fry for 3-4 minutes until al dente. Remove vegetables and add remaining oil in the pan. Roast curry paste in pan until fragrant. Add ground meat and fry until crumbly. Add fried vegetables, corn, peas, beans and rice, mix together well. Fry for about 5 more minutes, so everything is hot. Season with salt, pepper and lime juice and serve garnished with parsley.
