Directions:
- Heat water and stock in a medium saucepan over medium high heat.
- Stir in rice and bring to boil.
- Reduce heat to low.
- Cover and simmer for 20- 25 minutes or until rice is tender and liquid is absorbed.
- While rice is cooking, heat oil in a wok over high heat and add garlic, ginger, shallots and chilli pepper.
- Stir fry 30 seconds or until fragrant.
- Remove from heat.
- Fluff rice with a fork and stir into ginger mix, adding coriander.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 47.84 Kcal (200 kJ) | ||
| Calories from fat | 5.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.58g | 1% | |
|---|---|---|---|
| Cholesterol | 0.3mg | 0% | |
| Sodium | 16.86mg | 1% | |
| Potassium | 77.59mg | 2% | |
| Total Carbs | 9.53g | 3% | |
| Sugars | 1.33g | 5% | |
| Dietary Fiber | 0.54g | 2% | |
| Protein | 1.37g | 3% | |
| Vitamin C | 2.6mg | 4% | |
| Iron | 0.6mg | 3% | |
| Calcium | 10.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 110.33 Kcal (462 kJ) | ||
| Calories from fat | 11.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.33g | 1% | |
|---|---|---|---|
| Cholesterol | 0.69mg | 0% | |
| Sodium | 38.87mg | 1% | |
| Potassium | 178.93mg | 2% | |
| Total Carbs | 21.97g | 3% | |
| Sugars | 3.07g | 5% | |
| Dietary Fiber | 1.24g | 2% | |
| Protein | 3.16g | 3% | |
| Vitamin C | 5.9mg | 4% | |
| Iron | 1.3mg | 3% | |
| Calcium | 25.1mg | 1% | |
* 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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