• low fat 0.89g 0.89%
  • low sat fat 0.15g 0.15%
  • med salt 349.86mg 0.35%
  • low sugar 0.42g 0.42%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Wash rice, add to boiling stock with saffron. Boil until rice is just cooked (10 to 15 minutes).
  2. Strain and rinse thoroughly with cold water. Set aside and stir through with fork occasionally to dry.
  3. Heat wok or heavy-based pan and fry chillies, garlic and ginger in peanut oil.
  4. Add rice and stir-fry until heated through.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
430.03g
100.00g
Energy (kJ)
1550.67kJ
360.59kJ
Protein (g)
15.41g
3.58g
Total fat (g)
3.85g
0.89g
- Saturated fat (g)
0.64g
0.15g
- Polyunsaturated fat (g)
1.20g
0.28g
- Monounsaturated fat (g)
1.50g
0.35g
Cholesterol (mg)
0.00mg
0.00mg
Carbohydrate-available (g)
67.62g
15.72g
CarbohydrateSE (g)
66.29g
15.41g
- Sugars (g)
1.79g
0.42g
Water (g)
18.61g
4.33g
Dietary fibre (g)
1.16g
0.27g
Thiamin (mg)
0.08mg
0.02mg
Riboflavin (mg)
0.03mg
0.01mg
Niacin (mg)
1.93mg
0.45mg
Niacin equivalents (mg)
4.91mg
1.14mg
Vitamin C (mg)
15.98mg
3.72mg
Total folate (ug)
19.06ug
4.43ug
Total vitamin A equivalents (ug)
17.75ug
4.13ug
Retinol (ug)
0.00ug
0.00ug
Beta carotene equivalents (ug)
105.57ug
24.55ug
Sodium (mg)
1504.53mg
349.86mg
Potassium (mg)
73.83mg
17.17mg
Magnesium (mg)
31.41mg
7.30mg
Calcium (mg)
7.44mg
1.73mg
Phosphorus (mg)
119.17mg
27.71mg
Iron (mg)
0.72mg
0.17mg
Zinc (mg)
0.96mg
0.22mg

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This page has been produced in consultation with and approved by: Heart Foundation

Last updated:

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