Yakitori Chicken with Japanese-Style Fried Rice

How it scored 50 / 100

Nutrition snapshot

Ingredients 39 listed

• 1 Cooked Rice
  Whole rice grains (Oryza sativa) that have been hydrated and cooked.
  Safe
• 2 Rice
  Edible cereal grain (Oryza sativa), the seed of the rice plant, consumed as a staple food.
  Safe
• 3 Water
  Water intended for human consumption; the most common ingredient in processed foods and beverages. Bottled water is regulated as a food unde…
  Safe
• 4 cubes de viande blanche de poulet assaisonnée cuite —
• 5 White Chicken Meat
  Lean breast and other light-colored skeletal muscle tissue from chicken.
  Safe
• 6 vin de riz de cuisson sucré —
• 7 Mirin
  Sweet Japanese rice wine made from glutinous rice, koji, and shochu/alcohol; lower alcohol than sake (about 14% in 'hon mirin').
  Low
• 8 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 9 Lactic Acid
  Organic acid (E270) naturally produced by lactic acid bacteria during fermentation; also produced industrially.
  Low
• 10 sucre turbine —
• 11 Soy Sauce
  Fermented condiment made from soybeans, wheat, salt, and koji culture (Aspergillus).
  Low
• 12 Tapioca
  Starch extracted from cassava root (Manihot esculenta), sold as flour, pearls, or flakes.
  Safe
• 13 Soya Oil
  Vegetable oil extracted from soybeans (Glycine max), typically refined, bleached, and deodorized. High in polyunsaturated fats, particularly…
  Low
• 14 Sea Salt
  Sodium chloride (NaCl) obtained by evaporating seawater. Chemically identical to mined/refined salt, with trace minerals depending on source…
  Low
• 15 arôme naturel) sauce soya —
• 16 Carrot
  Edible taproot of the Daucus carota plant.
  Safe
• 17 Leek
  Whole stalk of Allium ampeloprasum.
  Safe
• 18 Yellow Carrot
  Yellow-pigmented variety of Daucus carota, naturally colored by lutein and xanthophyll carotenoids.
  Safe
• 19 Canola Oil
  Edible oil pressed from low-erucic-acid varieties of Brassica napus or B. campestris (rapeseed). Refined, bleached, deodorized, and standard…
  Low
• 20 Aspergillus Oryzae
  A filamentous fungus (koji mold) used for centuries in East Asian fermentation (sake, miso, soy sauce) and as an industrial source of food e…
  Low
• 21 Edamame
  Immature green soybeans (Glycine max), eaten as a whole food.
  Low
• 22 Green Peas
  Immature seeds of the legume Pisum sativum L., commonly eaten fresh, frozen, or canned.
  Safe
• 23 Red Bell Pepper
  Mature, ripe fruit of the sweet (non-pungent) Capsicum annuum cultivar.
  Safe
• 24 Corn
  Edible cereal grain from Zea mays.
  Safe
• 25 Onion
  The edible bulb of Allium cepa L., a widely cultivated vegetable in the Allium family that also includes garlic, shallots, and leeks.
  Safe
• 26 sauce assaisonnée —
• 27 Sesame Oil
  Edible vegetable oil pressed from sesame seeds (Sesamum indicum), with a distinct nutty flavor; major allergen.
  Low
• 28 Garlic
  Allium sativum, a bulbous plant whose cloves are rich in organosulfur compounds — most notably allicin (formed when garlic is crushed) — plu…
  Safe
• 29 Black Pepper
  Dried, ground berries of the Piper nigrum plant.
  Safe
• 30 Disodium Inosinate
  Disodium inosinate (IMP), a flavor-enhancing nucleotide derived from meat, fish, or fermentation. Used synergistically with MSG.
  Low
• 31 Disodium Guanylate
  Disodium guanylate (GMP), a flavor-enhancing nucleotide derived from yeast or fish, used synergistically with MSG.
  Low
• 32 Alcohol
  Ethanol (ethyl alcohol), used as a flavor solvent or carrier and present in alcoholic beverages.
  High
• 33 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 34 Wheat
  Wheat is a cereal grain (genus Triticum).
  Low
• 35 Soya Bean
  Seed of Glycine max; legume rich in protein and oil.
  Low
• 36 Kelp
  Large brown seaweed (Laminariales) used as a whole food and natural source of iodine.
  Low
• 37 Dextrin
  Dextrin: a carbohydrate produced by partial hydrolysis or roasting of starch; mixture of small glucose polymers.
  Low
• 38 gomme de xanrhane —
• 39 Maltodextrin
  A short-chain glucose polymer (3–20 glucose units, DE 3–20) produced by partial enzymatic or acid hydrolysis of corn, potato, rice, or wheat…
  Moderate