| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Seafood, Two thumbs | 4 | Servings | |
INGREDIENTS
| 6 | c | Cooked rice |
| 1 | lb | Small cooked shrimp or |
| Shrimp meat | ||
| 1 1/2 | c | Chopped green onions |
| Including tops | ||
| Hot chili peppers, minced | ||
| OPTIONAL | ||
| 1/2 | c | Water |
| 2 | c | Nuoc cham |
INSTRUCTIONS
In a high-sided nonstick pot or wok, combine the cooked rice, cooked shrimp or shrimp meat, green onions, chile peppers (if desired) and water. Cook over high heat, stirring often to mix well and prevent sticking, until all ingredients are thoroughly heated and most of the water is gone, about 8 minutes. Turn the heat to high and stir for 1 more minute as the pot gets hotter. Add the nuoc cham and stir rapidly to mix thoroughly. Continue to cook over high heat, stirring constantly, until most of the liquid has evaporated, about 3 minutes. Remove from heat and serve. Recipe By : Curtis Jackson File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 149
Calories From Fat: 2
Total Fat: 1.3g
Cholesterol: 142.9mg
Sodium: 787mg
Potassium: 2835.4mg
Carbohydrates: 156.8g
Fiber: 1.5g
Sugar: <1g
Protein: 16.3g