Sunday

Singapore Fried Rice

Have not made this in a long time, but I know Sheetal and Sonu are waiting for this information, so here goes:

Ingredients:
Makes 4 servings
Boiled Rice: 1 cup
Carrots: 2 big or 3 small, finely diced
Spring onions: leaves and stem: 10, chopped
Beans: 10 thinly sliced
Onion: 1, chopped
Ginger-garlic paste: 1/4 tsp
Tomato sauce: 1 tbsp (add more if you want to make it less spicy)
Chili sauce: 1 tsp
Soy sauce: 5 drops
Vinegar: 1 tsp
Sugar: 1/4 tsp
Green chilies: 4 to 5
Pepper: 1/2 tsp

Method:
To 2 to 3 tsp oil, add onions. Saute for 1 to 2 minutes.
Add beans, carrots. Saute uncovered for 2 minutes.
Add green chilies, pepper, salt, ginger garlic paste. Cook for 2 minutes.
Add boiled rice, salt to taste, sugar, chili sauce, tomato sauce, soy sauce.
Add vinegar. Saute for 2 to 3 minutes.
Serve hot garnished with spring onions.

Nutritional Information:
Per serving or 127 gms
Calories: 152
Calories from Fat: 62
Total Fat: 7 g (11% of DV)
Saturated fat: 1 g (5% of DV)
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 628mg (26% of DV)
Total Carbohydrate: 21 g (7% of DV)
Dietary Fiber: 1 g (5% of DV)
Sugars: 4 g
Proteins: 1 g

Vitamin A: 9% of DV
Vitamin C: 141% of DV
Calcium: 2% of DV
Iron: 4% of DV

Percent daily values are based on a 2000 calorie diet and may vary based on individual requirements.

Caloric Breakdown:
Carbohydrates: 54% Fats: 41% Proteins: 5%

The Colors of Health

The Colors of Health