Sauteed rice with vegetables and meat

60 min
Type of dish: Meats, Rices, Vegetables
Temperature: Hot
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Round grain steamed rice 0.6 kg
Beef roll 0.6 kg
Onion 0.2 kg
Carrots 0.2 kg
Runner beans 0.2 kg
Soya sauce 0.125 l
White stock 0.75 l
Cornflour 0.013 kg
Water 0.75 l
Bones 0.225 kg
Onion 0.075 kg
Carrots 0.038 kg
Green leek 0.375 ud
  • Prepare a white stock.
  • Chop the vegetables:
    • Dice the carrots.
    • Cut the green beans in rhombuses.
    • Dice the zucchini.
    • Brunoise the onion.
    • Slice and quarter the mushrooms.
    • Maintain the cherry tomatoes whole.
    • Cut the beef into strips of 2 cm.
  • To prepare the rice:
    • Stir fry the vegetables at a high temperature.
    • Seal the meat and deglaze the pan with the stock and the soy sauce to make the most of the juices.
    • Boil the rice in boiling water with salt, then drain and rinse.
    • Heat the vegetables with a little fat in a bowl.
    • Add the rice, the meat and more stock.
    • Stir fry everything together until it is hot.
  • Salt to taste.
Nutritional information (1 portion)
Fiber 14.06 g
Saturates 36.92 g
Monounsaturated fatty acids 65.23 g
Polyunsaturated fatty acids 122.01 g
Cholesterol 79.0 mg
Calcium 195.35 mg
Iron 6.41 mg
Zinc 4.73 mg
Vitamin A 689.27 ug
Vitamin C 58.99 g
Folic acid 175.75 ug
Salt (Sodium) 4374.78 mg
Sugars 17.47 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.