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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat small sauce pan and add oil over medium/hot heat. Cook onions until soft; add curry and and rice and saute for 1-2 minute. | 2. Add salt and broth and let come to a boil over high heat, as soon as it boils turn heat all the way down and cover for approx 20 min, until done. Keep the lid on and try to avoid to peek too many times. | 3. remove from heat and let sit of 5-10 minute. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	2	tablespoons	choped	8.0	1.868	0.22	0.02
curry	1 -2	teaspoon		0.0	0.0	0.0	0.0
oil	1	teaspoon		37.376	0.0	0.0119	4.2445
rice	1	cup	parboiled	678.95	141.0625	13.949000000000002	5.92
chicken broth	2	cups		156.24	3.78	22.2768	5.2416
salt	1/2	teaspoon		-	-	-	-

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