Main courses
Yangzhou-style fried rice – freshly cooked hot rice
Yangzhou-style fried rice – freshly cooked hot rice.
Servings in this printout: 4
Ingredients
- 600 g freshly cooked hot white jasmine rice, cooked weight
- 110 g egg without shell
- 150 g raw peeled prawns
- 100 g cooked drained frozen peas
- 100 g cooked ham, generic 3% fat composition
- 27.4 g neutral cooking oil, Fineli average composition
- 30 g ordinary soy sauce, generic AFCD composition
- 30 g spring onion
- salt to taste
Method
- Use 600 g freshly cooked white jasmine rice, weighed hot after cooking. This calculation excludes chilled or reheated rice.
- Cook 110 g egg and 150 g raw peeled prawns in 27.4 g oil. Add 100 g cooked drained frozen peas, 100 g cooked ham and 30 g spring onion.
- Add all soy sauce and hot rice. Stir in a hot pan, heat thoroughly and serve immediately as four portions. No cooling benefit or extra oil is included.
Nutrition per serving
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 37.77 g
- Total carbohydrates (incl. fibre and polyols)
- 39.88 g
- Protein
- 21.2 g
- Fat
- 10.98 g
- Modeled GL estimate
- about 25 / serving
high GL
Confidence · Low Some values or assumptions in the calculation are uncertain.
The estimate combines ingredient carbohydrate and GI data with modeled assumptions. The calculation also uses comparison values from similar foods or food groups.
Estimate details and sources ↗
How was the estimate calculated?
The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.
- Comparison value
- Value used in the model
All available carbohydrate is included, with no small portions omitted. This is a modeled ingredient estimate, not a measured meal response. Biological uncertainty has not been quantified.
Research sources and technical details
Source names and technical notes appear in their original form.
Carbohydrate data sources
- RIISI, PITKÄJYVÄINEN, KEITETTY, SUOLATON · THL Fineli Release20, CC BY4.0
- KANANMUNA, KUORETON · THL Fineli Release20, CC BY4.0
- Prawn, flesh, raw (green) · FSANZ AFCD Release3 CC BY-SA3.0 Australia
- Pea, green, frozen, boiled, drained · FSANZ AFCD Release3 CC BY-SA3.0 Australia
- KOKOLIHALEIKKELE, KEITTOKINKKU, RASVAA 3 % · THL Fineli Release20, CC BY4.0
- RUOKAÖLJY KESKIARVO, 87 % RYPSI- 8 % AURINGONKUKKA- JA 5% OLIIVIÖLJY · THL Fineli Release20, CC BY4.0
- Sauce, soy, commercial · FSANZ AFCD Release3 CC BY-SA3.0 Australia
- Onion, spring, fresh, raw · FSANZ AFCD Release3 CC BY-SA3.0 Australia
GI and calculation sources
- jasmine rice · GK80 HUMAN_GI: European cohort selected consistently, not pooled with Chinese cohort. Other cohort means and CIs are not food-preparation bounds. Brown sugar is only an applied sucrose-dominant analogy.. Recipe-specific applicability: Explicit RICE food ID F30346 in the named cooking version; named human food/preparation comparator used as LOW ingredient analogy; no measured meal response. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE
- Named foods with <=5 g available CHO/100 g · GK80 PUBLISHED_IMPUTATION: Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food.. Recipe-specific applicability: Explicit EGG food ID F858 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit NAMED_LOW_CHO food ID F779 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit SOY_SAUCE food ID A008065 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
- Frozen green peas heated in microwave, McCain Australia · GK80 HUMAN_GI: Named human food/preparation comparator applied as explicit LOW analogy. Not measured meal GI or a biological uncertainty bound; SEM/SD not a recipe range.. Recipe-specific applicability: Explicit GREEN_PEA food ID A006538 in the named cooking version; named human food/preparation comparator used as LOW ingredient analogy; no measured meal response. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE
- Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Explicit NONSTARCHY_VEGETABLE food ID A006250 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
Notes
The GL is a modeled ingredient-sum estimate with low confidence, not a measured meal response. All available carbohydrate is included. No biological uncertainty interval is known. The photograph illustrates serving; unlisted side dishes are excluded from the nutrition and GL estimates. All listed edible ingredients, sauce and fat are consumed. Handle cooking water as instructed; no unmeasured cooking or leaching losses are deducted.
Oil uses Fineli average cooking-oil composition and ham uses a generic 3% fat record. Boiled jasmine rice GI 68 is a low-confidence analogy for the pan-finished rice. Neither cooling nor fat is assumed to reduce GL.