Stir-Fried Rice With Bean Sprouts Recipe
Ingredients
| Oil | 3 Tablespoon | |
| Grated ginger root | 2 Teaspoon, or chopped | |
| Red pepper | 1 , cored, seeded and coarsely chopped | |
| Moong bean sprouts/Soya | 175 Gram | |
| Cabbage | 200 Gram, shredded | |
| Water chestnuts | 200 Gram, sliced | |
| Bamboo shoots | 200 Gram, sliced | |
| Baby corn | 100 Gram | |
| Mange tout | 100 Gram, sliced into 2.5 centimeter, 1 in lengths | |
| Firm tofu | 250 Gram, cubed or broken | |
| Cooked rice | 350 Gram | |
| Tamari | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 1400 Calories from Fat 514
% Daily Value*
Total Fat 59 g90%
Saturated Fat 8 g40%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 388.2 mg16.2%
Total Carbohydrates 172 g57.5%
Dietary Fiber 23.2 g92.7%
Sugars 29.1 g
Protein 51 g101.5%
Vitamin A 106.4% Vitamin C 546.6%
Calcium 66.5% Iron 90.9%
*Based on a 2000 Calorie diet
Directions
Add the chopped pepper and stir fry for 2 minutes.
Add the other vegetables and the tofu and cook for 2 minutes.
Stir in the cooked rice and mix well.
Remove from the heat and add tamari to taste.
Serve at once.
Chef
