6 Serves
71 Mins
Prepare the vegetables by slicing the eggplant and cauliflower into thick pieces, then fry them in a large pot with cooking oil until golden brown.
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VietnameseVitamin E
1 mg / 15 mgVitamin K
17 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
84 µg / 400 µgCalcium
64 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
72 mg / 420 mgPhosphorus
332 mg / 1,250 mgPotassium
642 mg / 4,700 mgSodium
492 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
41 µg / 55 µgFiber
7 g / 28 gSugar
2 g / 50 gSaturated Fat
19 g / 20 gCholesterol
159 mg / 300 mgCaffeine
0 mgNet Carbs
48 gAlcohol
0 g
Sear the chicken pieces in the same pot until browned, then remove and set aside.
Layer the chicken at the bottom of the pot, followed by the fried vegetables, and finally the rinsed rice, seasoning each layer with salt and pepper.
Pour in enough water to cover the ingredients, bring to a boil, then reduce heat and simmer covered until the rice is tender and the liquid is absorbed.
Remove from heat and let rest for 5 minutes before carefully inverting the pot onto a large serving platter to serve.
42
g43
g48
g
American