Sauteed rice with vegetables and meat

60 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 0.6 kg
Beef roll 0.5 kg
Sunflower oil 0.2º 1.0 l
Onion 0.2 kg
Carrot 0.2 kg
Courgette 0.2 kg
Bean 0.2 kg
Cherry tomato 0.15 kg
Champignons 0.15 kg
Orellana mushrooms 0.125 kg
Soya sauce 0.125 l
White stock 0.75 l
Corn flour 0.013 kg
See Recipe
Water 0.75 l
Bones 0.225 kg
Onion 0.075 kg
Carrot 0.038 kg
Green leek 0.375 ud
Elaboration
  • 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)
Energy
2645.9
kcal
Carbohydrates
115.43
g
Proteins
34.45
g
Lipids
223.98
g
Fiber 15.09 g
Saturates 35.23 g
Monounsaturated fatty acids 63.37 g
Polyunsaturated fatty acids 121.83 g
Cholesterol 66.0 mg
Calcium 218.53 mg
Iron 6.48 mg
Zinc 4.31 mg
Vitamin A 803.65 ug
Vitamin C 72.3 g
Folic acid 188.75 ug
Salt (Sodium) 4367.53 mg
Sugars 19.64 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.