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The Shanghai Style Vegetable Rice

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4548.0566
Energy (kCal)22858.771
Carbohydrates (g)527.2807
Total fats (g)144.0792
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 1. Cut the Pak Choi and bacon. Soak the dried small shrimp for about 10 minutes and leak dry. Add oil, garlic, bacon, and dried shrimp into the cast iron casserole and saute for about 2 minutes. | 2. 2. Add the Pak Choi into the casserole and cook until the stem is mildly soft. Season with salt. | 3. 3. Add the washed rice and stock into the casserole. Bring to boil with small heat and cover the lid for 15 minutes. | 4. 4. Uncover the lid after 15 minutes and check whether the stock is almost reduced. If it is, turn off the heat and cover the lid, using the temperature within the cast iron casserole to cook the rice. | 5. 5. Uncover when 20 minutes pass and it's ready to serve. | 6. P.S. You are welcome to visit our blog at http://flamboinc.blogspot.tw/ for a detailed photo-based recipe. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pak choi 800 cut 20173.3333 0.0 4488.0 113.3333
    rice 3 cups uncooked 2106.0 464.139 38.6685 3.3930000000000002
    chinese sausage 4 20173.3333 0.0 4488.0 113.3333
    garlic clove 2 chopped 20173.3333 0.0 4488.0 113.3333
    stock 800 ml 579.4377 63.1417 21.3881 27.3529
    salt - - - -
    shrimp - - - -
    oil - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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