Sauteed rice with vegetables and meat

60 min
Type of dish: Meats, Vegetables, Rices
Temperature: Hot
Seasonal period: All year
Allergens:
Gluten
Gluten
Soy
Soy
Ingredients for 5 portions
Ingredients for portions/units
Rice 0.6 kg
Beef roll 0.6 kg
Sunflower oil 1.0 l
Onion 0.2 kg
Carrots 0.2 kg
Runner beans 0.2 kg
Cherry tomato 0.15 kg
Orellana Mushrooms 0.25 kg
Soya sauce 0.125 l
White stock 0.75 l
Cornflour 0.013 kg
See Recipe
Water 0.75 l
Bones 0.225 kg
Onion 0.075 kg
Carrots 0.038 kg
Green leek 0.375 ud
Powdered vegetable stock 0.038 kg
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
2648.05
kcal
Carbohydrates
118.14
g
Proteins
35.08
g
Lipids
227.44
g
Sugars 8.28 g
Salt (Sodium) 8553.93 mg
Folic acid 95.8 ug
Vitamin C 31.99 g
Vitamin A 590.72 ug
Zinc 4.61 mg
Iron 5.66 mg
Calcium 126.35 mg
Cholesterol 79.0 mg
Polyunsaturated fatty acids 122.13 g
Monounsaturated fatty acids 65.51 g
Saturates 36.56 g
Fiber 5.33 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.