Directions:
- Heat oil in a large skillet over medium heat. Add onion and garlic and cook until onion is softened, about 5 minutes.
- Add scallions and ginger, and cook until fragrant. Stir in coconut milk and rice, and add salt to taste. Bring to a boil, and then reduce heat to low. Cover and cook, stirring occasionally, until the rice is tender; about 25 minutes. If more liquid is needed, add a small amount of water.
- Transfer to a serving dish, sprinkle with the shredded coconut and cashews, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 522.53 Kcal (2188 kJ) | ||
| Calories from fat | 162.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.01g | 28% | |
|---|---|---|---|
| Sodium | 11.05mg | 0% | |
| Potassium | 242.9mg | 5% | |
| Total Carbs | 82.81g | 28% | |
| Sugars | 1.96g | 8% | |
| Dietary Fiber | 2.24g | 9% | |
| Protein | 7.34g | 15% | |
| Vitamin C | 4.7mg | 8% | |
| Iron | 1.6mg | 9% | |
| Calcium | 27.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 304.53 Kcal (1275 kJ) | ||
| Calories from fat | 94.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.5g | 28% | |
|---|---|---|---|
| Sodium | 6.44mg | 0% | |
| Potassium | 141.56mg | 5% | |
| Total Carbs | 48.26g | 28% | |
| Sugars | 1.14g | 8% | |
| Dietary Fiber | 1.3g | 9% | |
| Protein | 4.28g | 15% | |
| Vitamin C | 2.7mg | 8% | |
| Iron | 0.9mg | 9% | |
| Calcium | 16.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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