For Diabetics - Veg Chinese Fried Rice

1. Boil rice in 2 cups of water. Ensure that each grain of cooked rice is separate.

2. Heat oil in a non-stick pan.

3. Add all the veggies except the spring onion greens.

4. Sprinkle 2 tbsps. water and cook for 5 minutes.

5. Add the rice, soya sauce, spring onion greens and salt.

6. Mix well and saute for 2 minutes.

7. Serve hot with chillies in vinegar.

8. Enjoy!

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Nutrient	Quantity
Total fats	29.4056 g
Protein	41.6828 g
Carbohydrates	242.5327 g
Energy	1391.14 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.2709 g
Water	243.6014 g
Aspartic acid	4.8477 g
Calcium, Ca	356.4125 mg
Lutein + zeaxanthin	608 g
Fiber, total dietary	46.172 g
Fatty acids, total saturated 22:0	0.0261 g
Carotene, beta	8299.2 g
Niacin	16.2417 mg
Vitamin A, RAE	829.76 g
Fatty acids, total trans-polyenoic	0.0018 g
Arginine	2.8344 g
Riboflavin	0.6095 mg
Tocopherol, beta	0.1059 mg
Fatty acids, total polyunsaturated 15:0	0.0037 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0592 g
Fatty acids, total saturated 20:1	0.0833 g
Glutamic acid	7.4191 g
Sodium, Na	203.135 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2688 g
Total lipid (fat)	29.4056 g
Manganese, Mn	7.2031 mg
Fructose	1.0016 g
Proline	1.8642 g
Fatty acids, total saturated 16:0	3.4749 g
Fatty acids, total saturated 8:0	0.0037 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.789 g
Sucrose	4.7698 g
Choline, total	56.0918 mg
Sugars, total	7.4866 g
Serine	2.2495 g
Fatty acids, total saturated 10:0	0.0314 g
Fatty acids, total saturated 18:0	0.5378 g
Vitamin B-6	1.663 mg
Selenium, Se	50.045 g
Ash	10.0637 g
Tocotrienol, delta	0.111 mg
Fatty acids, total saturated 18:1 undifferentiated	16.5916 g
Pantothenic acid	3.636 mg
Phenylalanine	2.2462 g
Copper, Cu	1.2539 mg
Betaine	0.5322 mg
Thiamin	1.8294 mg
Methionine	0.7473 g
Iron, Fe	7.7359 mg
Carbohydrate, by difference	242.5327 g
Phosphorus, P	1059.19 mg
Folate, total	657.49 g
Tocopherol, gamma	0.5196 mg
Lycopene	0.96 g
Alanine	2.0833 g
Valine	2.3208 g
Fatty acids, total saturated 18:2 undifferentiated	4.5891 g
Glycine	1.8083 g
Carotene, alpha	3337.92 g
Glucose (dextrose)	1.0784 g
Fatty acids, total saturated 14:0	0.0396 g
Zinc, Zn	6.9593 mg
Isoleucine	1.8692 g
Fatty acids, total saturated 12:0	0.0093 g
Fatty acids, total polyunsaturated	5.86 g
Tocotrienol, gamma	2.479 mg
Fatty acids, total polyunsaturated 17:1	0.0253 g
Leucine	3.4271 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0018 g
Tocotrienol, alpha	0.8364 mg
Vitamin A, IU	16623.52 IU
Folate, DFE	657.49 g
Tryptophan	0.5176 g
Vitamin C, total ascorbic acid	15.98 mg
Phytosterols	52.4325 mg
Fatty acids, total polyunsaturated 16:1 c	0.0074 g
Galactose	0.6144 g
Fatty acids, total polyunsaturated 18:1 c	1.9221 g
Fatty acids, total saturated 20:0	0.1116 g
Tocotrienol, beta	0.1665 mg
Starch	135.5163 g
Tyrosine	1.3355 g
Vitamin K (phylloquinone)	63.4765 g
Fatty acids, total saturated	4.2838 g
Histidine	1.1506 g
Fatty acids, total monounsaturated	16.9693 g
Threonine	1.8404 g
Folate, food	657.49 g
Fatty acids, total polyunsaturated 17:0	0.0045 g
Fatty acids, total polyunsaturated 24:0	0.0314 g
Vitamin E (alpha-tocopherol)	4.9951 mg
Fatty acids, total trans	0.0018 g
Magnesium, Mg	499.64 mg
Lysine	2.4738 g
Potassium, K	2918.7825 mg
Cystine	0.5453 g
Fluoride, F	8.192 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Red capsicum	0.25 cup	0	0	0
Rice	1 cup	678.95	141.0625	5.92
Olive oil	1.5 1/2	179.01	0	20.25
Carrot	0.75 cup	39.36	9.1968	0.2304
Spring onion	2	0	0	0
Celery	2 stalks	20.48	3.8016	0.2176
Soya Sauce	0.5 teaspoon	0	0	0
Green Chili	0	0	0	0
french bean	0.75 cup	473.34	88.4718	2.7876