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Fried Rice with Peppery Curry

 

19

Yield

6

servings

Prep

10

min

Cook

20

min

Ready

30

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

3 tablespoons vegetable oil
2 tablespoons onions
chopped
1 tablespoon garlic
chopped
½ cup green beans
chopped
2 tablespoons red curry paste
*
5 cups long grain rice
2 tablespoons soy sauce, tamari
1 tablespoon cilantro
chopped
*
½ cup cucumbers
sliced
3 each scallions, spring or green onions

Directions

Heat oil in a wok over medium-high heat.

Add the onion and stir-fry for 3 minutes, then add the garlic and continue to stir-fry for a few minutes, until both are golden.

Add the beans and curry paste and stir-fry for 3 minutes.

Add the rice and soy sauce and stir-fry until hot through, be careful not to overcook.

Serve with the garnishes.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 197g (6.9 oz)
Amount per Serving
Calories 63111% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 311mg 13%
Total Carbohydrate 42g 42%
Dietary Fiber 3g 11%
Sugars g
Protein 24g
Vitamin A 3% Vitamin C 6%
Calcium 6% Iron 39%
* based on a 2,000 calorie diet How is this calculated?

 

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