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Main mealMain CourseAsianVegetarianBalancedGrains & porridgesEggs€

Asian-Style Vegetable Rice

Name: Asian-Style Vegetable Rice
Prep time: 13 min
Cook time: 15 min
Total time: 28 min
Yield: 2
Cuisine: Asian
Ingredients: 70 g BASMATI RICE, BASMATI; 2 piece Eggs, Grade A, Large, egg whole; 1 medium Carrots, mature, raw; 100 g Peas, green, frozen, cooked, boiled, drained, without salt; 1 medium Peppers, bell, red, raw; 1 medium Green onion, (scallion), bulb and greens, root removed, raw; 2 clove Garlic, raw; 2 cm Ginger root, raw; 2 tbsp Soy sauce made from soy (tamari); 1 tbsp Oil, sesame, salad or cooking; 1 pinch Spices, pepper, black

Healthy and nutrient-dense vegetable rice, prepared with eggs and aromatic herbs for perfect texture and flavor.

Prep time13 min

Cook time15 min

Total time28 min

Servings2

Recipe

BASMATI RICE, BASMATI70 gEggs, Grade A, Large, egg whole2 pieceCarrots, mature, raw1 mediumPeas, green, frozen, cooked, boiled, drained, without salt100 gPeppers, bell, red, raw1 mediumGreen onion, (scallion), bulb and greens, root removed, raw1 mediumGarlic, raw2 cloveGinger root, raw2 cmSoy sauce made from soy (tamari)2 tbspOil, sesame, salad or cooking1 tbspSpices, pepper, black1 pinch

Wok or large skilletStoveSharp knife and cutting board

Per servingTotal

Calories:276 kcal552 kcal

Protein:12.9 g25.8 g

Carbohydrates:28.5 g57 g

Fiber:5.1 g10.2 g

Water:183 ml365.9 ml

Fat:12.7 g25.4 g

Micronutrients

Sugar:6.9 g13.8 g

Saturated fat:2.7 g5.4 g

Cholesterol:186 mg372 mg

Sodium:970.1 mg1940.1 mg

Potassium:449.4 mg898.8 mg

Calcium:73.5 mg147 mg

Iron:2.5 mg5 mg

Magnesium:38.8 mg77.6 mg

Zinc:1.4 mg2.7 mg

Phosphorus:192.1 mg384.1 mg

Vitamin C:84.6 mg169.2 mg

Vitamin A:477.3 µg954.5 µg

Vitamin D:1 µg2 µg

Vitamin B12:0.5 µg0.9 µg

Instructions

1First, cook the rice and spread it on a tray to cool and dry as quickly as possible (this prevents the dish from becoming mushy). Cut the vegetables (carrots, peppers) into small, even cubes. Finely chop the garlic and ginger.
2Heat half of the oil in a wok or skillet. Beat the eggs and pour them into the pan. Stir quickly to get lightly scrambled eggs. Remove them from the pan and set aside.
3Add the remaining oil to the same pan. Add the carrots and peppers and sauté for 2-3 minutes over high heat. Add the peas, garlic, and ginger, and sauté for another 1 minute until fragrant.
4Add the cooled cooked rice to the pan. Sauté and stir until the grains separate and heat through. Mix in the prepared eggs. Drizzle with soy sauce and season. Mix well and garnish with sliced green onions just before serving.

Nutritional benefits

Using cooled rice in this recipe increases the resistant starch content, which helps regulate blood sugar and supports gut microbiome health.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.