45 min
Type of dish: Rices
Temperature: Hot
Allergens
Eggs
Eggs
Ingredients for 5 portions
Ingredients for portions/units
Round grain steamed rice 0.5 kg
Garlic, bulb 0.75 ud
Eggs 5.5 ud
Parsley 0.002 g
Tomato sauce 0.35 l
White stock 1.5 l
Water 1.5 l
Bones 0.45 kg
Onion 0.15 kg
Carrots 0.075 kg
Green leek 0.75 ud
Elaboration
  • Make a white stock.
  • Make a tomato sauce.
  • Chop the garlic into brunoise.
  • Sauté the rice with oil.
  • Cook the rice with the white stock (2.5 parts of stock for each part of rice).
  • Once the rice is cooked, fry the eggs.

 

HOW TO SERVE

  • Place the rice and the egg on a plate and cover with hot tomato sauce.

 

Nutritional information (1 portion)
Fiber 15.65 g
Saturates 3.05 g
Monounsaturated fatty acids 3.25 g
Polyunsaturated fatty acids 3.17 g
Cholesterol 252.66 mg
Calcium 323.58 mg
Iron 5.87 mg
Zinc 1.7 mg
Vitamin A 515.5 ug
Vitamin C 91.5 g
Folic acid 314.42 ug
Salt (Sodium) 199.55 mg
Sugars 24.52 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.