Egg Rice & Chicken
40 min total
Automatically translated from the original (Deutsch). Original ansehen
Per serving
- Energy
- 931.98kcal
- Protein
- 62.56g
- Carbohydrates
- 76.06g
- Fat
- 41.43g
- Fiber
- 4.87g
Vitamins & minerals per serving
- Calcium 206 mg · 26 %
- Iron 5.96 mg · 43 %
- Magnesium 135 mg · 36 %
- Potassium 1,274 mg · 64 %
- Vitamin C 11.8 mg · 15 %
- Vitamin A 566 µg · 71 %
- Vitamin D 3 µg · 60 %
- Vitamin B12 1.6 µg · 64 %
- Vitamin E 8.84 mg · 74 %
- Vitamin K 83.6 µg · 111 %
- Vitamin B1 (thiamine) 0.4 mg · 36 %
- Vitamin B2 (riboflavin) 1.12 mg · 80 %
- Niacin (B3) 14.8 mg · 93 %
- Vitamin B6 1.67 mg · 119 %
- Folate (B9) 273 µg · 136 %
- Zinc 4.81 mg · 48 %
- Phosphorus 812 mg · 116 %
- Copper 0.58 mg · 58 %
- Manganese 1.99 mg · 100 %
- Selenium 87.7 µg · 159 %
- Sugar 5.02 g · 6 %
- Sodium 1,836 mg · 77 %
Per cent of the EU reference intake (NRV) for adults. For sugar and sodium it is an upper limit. Calculated from the ingredients with known values — the actual content may be higher. ≈ Partly estimated: products without vitamins on the label get the values of the matching basic food.
Ingredients
Preparation
- 1
Marinate the chicken: Mix 125 g of chicken breast strips with ½ tbsp soya sauce, ½ tsp cornflour, ½ tsp sesame oil, garlic and pepper.
- 2
Eggs & Edamame: Whisk 3 eggs. Defrost and dry 50 g of edamame. Dice the carrot and garlic, and chop the spring onion (separating the white and green parts).
- 3
Frying meat: Sear the chicken in a little oil for 2–3 minutes, then set aside.
- 4
Frying eggs: Crack the eggs into the pan, let them set (keep them fluffy), then add them to the chicken.
- 5
Fry the vegetables: fry the garlic, carrot and the white part of the spring onion for 1 minute. Add the edamame and fry for a further 1–2 minutes.
- 6
Rice & Finishing touches: Stir in 225 g of cold jasmine rice (fry for 2 mins). Season with 1 tbsp soya sauce and pepper. Fold in the meat, egg, spring onion tops and ½ tsp sesame oil.