)
PRAWN FRIED RICE
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Carbohydrates (g)
25.23 g
Sodium (mg)
228.72 mg
Vitamin A (IU)
664.09 IU
Saturated Fat (g)
1.96 g
Vitamin D (mcg)
1.22 mcg
Energy (kcal)
204.97 kcal
Fat (g)
5.48 g
Trans Fat (g)
0.02 g
Vitamin B12 (mcg)
0.78 mcg
Vitamin B6 (mg)
0.21 mg
Salt (g)
0.57 g
Folate (mcg)
41.86 mcg
Calcium (mg)
84.18 mg
Zinc (mcg)
1.4 mcg
Monounsaturated Fat (g)
1.91 g
Cholesterol (mg)
195.82 mg
Iron (mg)
1.31 mg
Selenium (mcg)
27.59 mcg
Vitamin C (mg)
4.14 mg
Fibre (g)
1.1 g
Sugars (g)
2.29 g
Protein (g)
12.46 g
Copper (mg)
0.16 mg
Potassium (mg)
195.79 mg
Total
100.9 g
914.88 mg
2656.35 IU
7.84 g
4.88 mcg
819.87 kcal
21.91 g
0.08 g
3.11 mcg
0.84 mg
2.29 g
167.43 mcg
336.74 mg
5.6 mcg
7.65 g
783.28 mg
5.24 mg
110.34 mcg
16.56 mg
4.4 g
9.14 g
49.86 g
0.63 mg
783.17 mg
- 2 tbsp Planta
- 3 whole eggs, lightly beaten
- 300 g cooked rice
- 1 tbsp haochi
- 5 tbsp chopped spring onion
- 100 g cooked prawns. peeled
- 100 g frozen milk
- vegetables / frozen peas 5 tbsp
- 1 tbsp extra haochi
- Garnish
- extra chopped spring onion
- 1 Mix rice with eggs to coat evenly.
- 2 In a pan, melt the planta.
- 3 Add the prawns to sauté for 1 min.
- 4 Add the frozen mix vegetables follow by adding the rice and egg mix.
- 5 Add the extra haochi for an extra kick and stir fry the mixture until egg is well coated.
