In a wok or frying pan/skillet, heat the oil until a light haze appears, add the garlic and fry until golden brown. Add the boiled rice, stir once, add all the remaining ingredients and stir until thoroughly mixed. Turn on to a serving dish and garnish with cucumber rounds and coriander. Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by Karen Mintzias Posted to MM-Recipes Digest V3 #294 Date: Sun, 27 Oct 1996 07:23:38 -0500 From: Wes King
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|Serving Size: 1 Serving (469g)|
|Recipe Makes: 2|
|Calories from Fat: 89 (17%)|
|Amt Per Serving||% DV|
|Total Fat 9.9g||13 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 0mg||0 %|
|Sodium 1608.7mg||55 %|
|Potassium 688.8mg||18 %|
|Total Carbohydrate 97.9g||29 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 94.4g|
|Protein 12.3g||18 %|
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Calories per serving: 531
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