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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Once cooked, spread the rice into a shallow dish, and refrigerate until cold, or use 1 1/2 cups leftover cooked rice. | 2. Heat the oil in a wok or large skillet over medium-high heat. Stir in the garlic and cook a few seconds until fragrant, then stir in the carrots and onion, and continue cooking until the onion begins to soften. Add the cold rice, and cook and stir until hot. Pour in the soy sauce, soy seasoning, green onions, cashews, raisins, salt, and white pepper. Cook and stir until hot, then stir in the quartered lychees to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
jasmine rice	1	cup	uncooked	-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
carrot	2	tablespoons	chopped	6.56	1.5328	0.1488	0.0384
onion	1	tablespoon	chopped	4.0	0.934	0.11	0.01
soy sauce	1/4	cup	reduced sodium	33.7875	3.1429	5.1892	0.3634
green onion	2	tablespoons	chopped	3.24	0.6888	0.1164	0.0564
cashew	1	tablespoon	chopped	-	-	-	-
raisin	1	teaspoon		10.3812	2.7335	0.1165	0.0158
white sugar	1/4	teaspoon		4.0635	1.0498	0.0	0.0
white pepper	1/4	teaspoon		1.776	0.4117	0.0624	0.0127
lychee	5		canned drained quartered	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.