Of which 6.4 g sugars and 2.8 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Fiber (brown rice) · Vitamin C (bell pepper) · Vitamin K (broccoli)
Allergens soy, sesame
Brown rice bowl with stir-fried vegetables
Brown rice with wok-fried vegetables, soy sauce and sesame.
Ingredients
- 150 g (5½ oz) cooked brown rice
- 1 red bell pepper (120 g / 4 oz)
- 1 zucchini (150 g / 5½ oz)
- 100 g (3½ oz) broccoli
- 1 carrot (60 g / 2 oz)
- 2 cloves garlic (6 g)
- 1 tsp fresh ginger, grated (2 g)
- 2 tbsp gluten-free soy sauce (30 g / 1 oz)
- 1 tbsp sesame oil (10 g)
- 1 tbsp sesame seeds (10 g)
Method
- Cut all the vegetables into small pieces of the same size so they cook evenly.
- Heat the sesame oil in a wok or large skillet over high heat.
The full method (8 steps), Rico's tip, the variations and storage are in the ebook “Vegan”. The English edition is coming soon.
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