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INGREDIENTS
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4-6 Servings
4 cups cooked long-grain rice (1 1/3 cups raw)
1/2 cup dried shrimp
4 teaspoons peanut oil
1 large onion, sliced
2 cloves garlic, crushed
1/4 cup unsalted dry roasted peanuts |
4 teaspoons finely chopped fresh lemongrass
2 teaspoons ground turmeric
1 small fresh red chili pepper, finely chopped
4 teaspoons vietnamese fish sauce
4 teaspoons chopped fresh cilantro
1/2 teaspoon ground black pepper |
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METHODS
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1. Allow the rice to completely dry out before beginning this dish.
2. The easiest way to do this is to spread the rice evenly in a shallow dish, or on a tray, and leave uncovered in the refrigerator overnight.
3. The next day, place the shrimp in a heatproof bowl, cover with boiling water and allow to stand 30 minutes, or until soft, before draining.
4. In a large wok, heat the groundnut oil and stir-fry the onion, garlic, peanuts, lemon grass and turmeric, until fragrant.
5. Add the rice, shrimp and all the remaining ingredients and stir-fry until piping hot.
6. Serve immediately. |
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NUTRITIONAL INFORMATION PER SERVING (Calculated
for 1 serving)
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Calories 358
Calories from Fat 87 (24%)
Amount Per Serving %DV
Total Fat 9.7g 14%
Saturated Fat 1.6g 7%
Polyunsat. Fat 2.6g
Monounsat. Fat 5.0g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 470mg 19%
Potassium 493mg 14%
Total Carbohydrate 61.5g 20% |
Dietary Fiber 2.4g 9%
Sugars 2.5g
Protein 7.4g 14%
Vitamin A 135mcg 2%
Vitamin B6 0.4mg 18%
Vitamin B12 0.0mcg 0%
Vitamin C 20mg 33%
Vitamin E 1mcg 4%
Calcium 61mg 6%
Magnesium 78mg 19%
Iron 5mg 31% |
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