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Suggest a better descriptionCooking rice :
1. Take 1 Cup Basmati rice , wash and let it soak for 20 minutes.
Add 6 Cups of water
1 tsp Oil
1/4th tsp Salt
Bring it to Boil and add the rice and cook it for 10 min
2. Once cooked drain it off and add 1 Cup Cold water ( to stop the cooking process)
Cooking veggies : (below should be cooked in high flame)
1. In a wok
2 tbsp Oil
2 cloves of finely chopped garlic
1/2 finely chopped onions
2 tbsp finely chopped spring onion (bulbs)
Saute till the onions are cooked then add
1/4th Cup carrot
1/4th Cup cabbage
10 beans
1/4th Cup Capscium
1/2 tsp Salt
Saute till the veggies are cooked ( Dont let it over cook )
2 tbsp Light soy sauce
1 tbsp Vinegar
Fry for a couple of minutes
Add cooked rice along with 1tsp of pepper and 1/4th tsp salt
Mix gently
Finally, add 2 tbsp spring onion ( greens)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (192g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 451 | ||
Calories from Fat: 31 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 460mg | 16 % | |
Potassium 435mg | 11 % | |
Total Carbohydrate 94.4g | 28 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 88.5g | ||
Protein 10.9g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 451
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