Sauteed rice with veal and vegetables

120 min
Type of dish: Rices, Meats, Vegetables
Temperature: Hot
Allergens
Soy
Soy
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Round grain steamed rice 0.5 kg
Beef roll 0.25 kg
Onion 0.1 kg
Carrot 0.1 kg
Courgette 0.25 kg
White stock 0.15 l
Water 0.15 l
Bones 0.045 kg
Onion 0.015 kg
Carrot 0.008 kg
Green leek 0.075 ud
Elaboration
  • Prepare a white stock.
  • Chop the vegetables: the carrots and courgettes in thin half-moons, the onion in brunoise and slice the mushrooms.
  • Chop the meat in cubes of 2 cm.
  • Boil the rice, drain and rinse.
  • Seal the meat and deglaze the pan with the stock and the soy sauce to make the most of the juices.
  • Stir fry the vegetables at a high temperature, add the rice, the meat and the sauce taken from the pan.
  • Stir fry everything together until it is hot.
Nutritional information (1 portion)
Fiber 7.16 g
Saturates 7.31 g
Monounsaturated fatty acids 10.07 g
Polyunsaturated fatty acids 12.8 g
Cholesterol 32.6 mg
Calcium 72.24 mg
Iron 2.42 mg
Zinc 1.93 mg
Vitamin A 313.54 ug
Vitamin C 23.46 g
Folic acid 46.13 ug
Salt (Sodium) 1745.86 mg
Sugars 7.44 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.