Fried rice with vegetables and soy sauce in a wok pan
Composition / ingredients
3
servings:
Cooking method
Cooking rice in a wok pan. To do this, you need:
1. Cut the pork flesh into thin slices.
2. Pour soy and oyster (or fish) sauce over the pork slices, mix and put in the refrigerator for 1 hour.
3. Steam the rice until tender.
4. Disassemble the broccoli into small stalks and blanch for 5 minutes. Then pour cold water over it.
5. Heat vegetable oil in a wok pan and fry the meat on high heat from all sides.
6. Shake eggs with a whisk and pour to the meat, mix quickly.
7. Add rice and broccoli, stir and cook for 2 minutes.
8. Season to taste with soy (or fish) sauce, cook for another half a minute.
9. Serve rice with pork hot, sprinkled with fresh chopped coriander and crumbled chili pepper.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 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
- Broccoli - 33 kcal/100g
- Dried ground cilantro - 216 kcal/100g
- Coriander - 25 kcal/100g
- Cilantro, coriander - 25 kcal/100g
- Soy sauce - 51 kcal/100g
- Vegetable oil - 873 kcal/100g
- Chicken egg - 80 kcal/100g
- Chili pepper - 40 kcal/100g
- Oyster sauce - 121 kcal/100g
