Red rice with fish and spinach
Composition / ingredients
4
servings:
Cooking method
1. Boil the rice in boiling water over low heat with the lid closed for 30 minutes.
2. Heat a frying pan with olive oil, put the fish cut into small slices and grated with salt and pepper on it, fry until golden brown.
3. Finely chopped chili peppers and chopped leeks quickly fry in another frying pan with heated sesame oil.
4. Add rice to the vegetables and fry it on high heat for a minute, stirring.
5. Add eggs, green peas, stir and cook also on high heat for another minute.
6. Then pour in the oyster and soy sauces, cook for two minutes over medium heat, stirring.
Put rice, fish and a bunch of spinach on a plate, drizzled with balsamic vinegar. Serve the dish hot.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Hot smoked sea bass - 175 kcal/100g
- Boiled sea bass - 112 kcal/100g
- Fresh sea bass - 117 kcal/100g
- Sea bass stewed - 120 kcal/100g
- Fried river perch - 180 kcal/100g
- Baked river perch - 103 kcal/100g
- River perch - 109 kcal/100g
- Fresh river perch - 82 kcal/100g
- Stuffed river perch - 130 kcal/100g
- Spinach - 22 kcal/100g
- Ground black pepper - 255 kcal/100g
- Soy sauce - 51 kcal/100g
- Fresh green peas - 280 kcal/100g
- Canned green peas - 55 kcal/100g
- Leek - 33 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Chicken egg - 80 kcal/100g
- Chili pepper - 40 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Sesame oil - 899 kcal/100g
- Oyster sauce - 121 kcal/100g
- Red Rice - 341 kcal/100g
