This vibrant, plant-based dish combines Spanish-inspired egg-fried rice with edamame, baby potatoes, and a colorful medley of vegetables. It's a flavorful and satisfying meal packed with protein, fiber, and a variety of nutrients.
Benefits:
This Spanish Egg-Fry Rice with Edamame, Baby Potato & Veg Medley is a delicious, balanced, and nutrient-packed vegetarian meal perfect for a hearty, plant-based option.
Made in a kitchen with eggs, nuts, seeds, dairy & soya
Typical Nutritional Information | |||
---|---|---|---|
Per 350g | Per 100g | ||
Energy (kJ) Energy (kcal) |
3050 730 |
871 208 |
|
Protein (g) | 21.1 | 6.0 | |
Glycaemic Carbohydrates (g) of which total sugar (g) Dietary fibre* (g) |
71.9 10.2 11.4 |
20.5 2.9 3.3 |
|
Fat(g) of which saturated fat (g) |
42.5 7.3 |
12.1 2.1 |
|
Total Sodium (mg) | 622 | 178 |
Nutritional information refers to the product as packed/sold.
Broccoli - full head fresh^, Carrots^, Cauliflower - full head fresh^, Chilli - powder^, Coriander^, Edamame, Egg^, Garlic^, Master - egg fry brown-rice^, Oil - extra virgin olive, Oreganum - dried, Paprika - ground , Peas^, Peppers - red fresh whole, Potato - baby fresh whole, Salt - himalayan , Spinach - fresh
Keep frozen (-18°C) until best before date. Eat within 2-days of defrosting.
Keep frozen (-18°C) until best before date. Eat within 2-days of defrosting.