The rice can be cooked and then cooled or cooked and used warm.
Mix the oil in with the rice once it is cooked.
Chop all the herbs, ginger and chilli.
In a jug mix the lime juice, fish sauce, herbs, ginger and chilli. (This sauce will keep up to 4 days in the fridge). The longer the chilli is in the sauce the hotter the sauce will be.
Chop all the vegetables and meat and then mix them in with the rice.
Just before serving add the sauce in the jug and all the herbs to the rice mix and mix again.
Fresh herbs are a MUST.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (512g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 131 (29%)|
|Amt Per Serving||% DV|
|Total Fat 14.6g||19 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 9.8g|
|Cholesterol 0mg||0 %|
|Sodium 1407.3mg||49 %|
|Potassium 453.7mg||12 %|
|Total Carbohydrate 69.9g||21 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 67.4g|
|Protein 8.9g||13 %|
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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: 446
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