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Fried Curried Rice (Khao Pad Pong Kari)

 

32

Yield

2

servings

Prep

15

min

Cook

15

min

Ready

30

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

2 tablespoons vegetable oil
1 each garlic cloves
finely chopped
2 cups rice
plain, boiled
1 small potatoes
diced small
1 small onions
diced small
¼ cup green peas
3 tablespoons soy sauce, light
½ teaspoon sugar
1 teaspoon curry powder
½ teaspoon white pepper
ground
To garnish
1 piece cucumbers
1 inch, thinly sliced into rounds
*
1 x cilantro
*

Directions

In a wok or frying pan/skillet, heat the oil until a light haze appears, add the garlic and fry until golden brown.

Add the boiled rice, stir once, add all the remaining ingredients and stir until thoroughly mixed.

Turn on to a serving dish and garnish with cucumber rounds and coriander.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 340g (12.0 oz)
Amount per Serving
Calories 89315% of calories from fat
 % Daily Value *
Total Fat 15g 22%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 947mg 39%
Total Carbohydrate 57g 57%
Dietary Fiber 5g 22%
Sugars g
Protein 34g
Vitamin A 4% Vitamin C 16%
Calcium 9% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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