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Suggest a better descriptionHeat oil in a small nonstick skillet over medium-high heat. Add gingerroot, curry powder, and garlic, and saute 1 minute. Combine gingerroot mixture, rice, sesame seeds, and next 2 ingredients in a bowl; stir well. Divide rice mixture evenly among 4 (10-ounce) custard cups coated with cooking spray, pressing firmly with the back of a spoon. Yield: 4 servings. Per serving: 250 Calories; 5g Fat (17% calories from fat); 5g Protein; 46g Carbohydrate; 0mg Cholesterol; 269mg Sodium Recipe by: Cooking Light, Sept 1994, page 102 Posted to MC-Recipe Digest V1 #398 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (229g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 281 | ||
Calories from Fat: 46 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0mg | 0 % | |
Sodium 12.3mg | 0 % | |
Potassium 115.1mg | 3 % | |
Total Carbohydrate 52.6g | 15 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 48.1g | ||
Protein 6.1g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 281
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