Pilaf in a wok pan
Composition / ingredients
8
Servings:
Cooking method
1. Cut meat and vegetables into small pieces. Diced onion, carrot strips.
2. Heat a frying pan with vegetable oil and fry the onion until golden. Add the meat to the onion and fry it as well.
3. Then add the carrots, fry until soft and pour a liter of water. Cook for 15 minutes.
4. Salt, add the washed rice. If necessary, add enough water to cover the rice. Cook over high heat in the open until the water evaporates.
5. We make the fire at a minimum, add the cumin evenly, without stirring. We give the pilaf to walk under the lid for another 10 minutes.
After that, we mix the pilaf and serve it to the table hot.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- Fortified boiled white rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Zira - 112 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Steamed rice - 123 kcal/100g
