Iron-rich: Thai Fried Rice
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Seafood | Thai | Thai, Vegetables | 2 | Servings |
INGREDIENTS
| 1 | T | Vegetable oil |
| 8 | Garlic cloves, minced | |
| 1 | c | Broccoli florets |
| 3 | c | Mushrooms, sliced |
| 2 | c | Thai rice, cooked chilled |
| or long grain | ||
| 4 | t | Fish sauce, or soy |
| 1/2 | t | Granulated sugar |
| 1/4 | t | Pepper |
| 1/4 | c | Fresh coriander, chopped |
| 10 | Cucumber, thin slice | |
| 2 | Green onions | |
| halved lengthwise | ||
| 1/2 | Lime, cut in wedges | |
| A_Meadows@msn.com |
INSTRUCTIONS
In large non-stick skillet, heat oil over medium-high heat; cook garlic and broccoli for about 1 minute or until garlic is golden. Add mushrooms; stir-fry for about 5 minutes or until broccoli turns bright green and mushrooms are softened. Stir in rice; cook, pressing rice against side of wok with back of spoon, for 2 minutes or until heated through. Stir in fish sauce and sugar; cook for 1-2 minutes or until coated. Divide between 2 plates. Sprinkle with pepper and coriander. Place cucumber slices around edges. Garnish with green onions. Serve with lime wedges. TIP: for two cups of Thai rice, rinse 2/3 cup rice under cold running water until water runs clear. In saucepan, bring rice and 1-1/3 cups water to boil. Cover and reduce heat to low; simmer for 20 minutes. Per serving: calories [about] 395 Protein [g] 11, fat [g] 8, carbohydrate [g] 71, Good source of iron Source: Canadian Living Test Kitchen, Canadian Living [magazine] Feb 96 [-=PAM=-] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 308
Calories From Fat: 162
Total Fat: 18.9g
Cholesterol: 0mg
Sodium: 32.7mg
Potassium: 1261.7mg
Carbohydrates: 46.4g
Fiber: 28.8g
Sugar: 3.9g
Protein: 12.3g