This dish is loosely based on Thailand’s ubiquitous fried rice dish, kao pad. Usually some kind of animal protein accompanies the rice — squid, crabmeat, ham, chicken, whatever the cook has on hand. My version relies instead on tofu and vegetables; the most important ingredients are the rice itself, the garlic and the fish sauce. Have all of your ingredients prepared and close to the stove. Cooking goes very quickly.
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Serving Size: 1 recipe (1985g) | ||
Recipe Makes: 1 | ||
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Calories: 2233 | ||
Calories from Fat: 555 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 61.7g | 82 % | |
Saturated Fat 7.4g | 37 % | |
Monounsaturated Fat 36.5g | ||
Polyunsanturated Fat 16.3g | ||
Cholesterol 19.6mg | 6 % | |
Sodium 577.2mg | 20 % | |
Potassium 1585.9mg | 42 % | |
Total Carbohydrate 368.7g | 108 % | |
Dietary Fiber 8.9g | 36 % | |
Sugars, other 359.8g | ||
Protein 46.4g | 66 % | |
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: 2233
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