Fried Curried Rice (Khao Pad Pong Kari)
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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.
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?
