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Fried Rice with Peppery Curry

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Submitted by heifer1

YIELD

6 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

3 45
TABLESPOONS ML VEGETABLE OIL
2 3E+1
TABLESPOONS ML ONIONS
chopped
1 15
TABLESPOON ML GARLIC
chopped
½ 118
CUP ML GREEN BEANS
chopped
2 3E+1
TABLESPOONS ML RED CURRY PASTE *
5 1.2
2 3E+1
TABLESPOONS ML SOY SAUCE, TAMARI
1 15
TABLESPOON ML CILANTRO
chopped
½ 118
CUP ML CUCUMBERS
sliced

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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 197g (6.9 oz)
Amount per Serving
Calories 631 11% 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?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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