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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a saucepan and stir-fry the carrots and spring onion whites for 1 minute. Add the tofu and stir-fry till the vegetables are tender-crisp. | 2. Add the rice, soy sauce and curry paste, mix well and cook for about 1/2 a minute. | 3. Add the stock, bring to boil and simmer for 5 minutes | 4. Remove from heat and add the spring onion greens. Season to taste with salt, pepper and chilli sauce. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	1		cut	29.52	6.8976	0.6696	0.1728
spring onion	6 -8		sliced separated	-	-	-	-
tofu	100	cup	cut cooked firm	36288.0	700.56	4352.04	2197.44
brown rice	1/2	cup	cooked	286.77	60.4192	5.7117	2.1962
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
water	1	cup		0.0	0.0	0.0	0.0
thai red curry paste	1 -2	tablespoon		-	-	-	-
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
chili sauce	1	teaspoon		5.2325	1.1256	0.1422	0.0171
salt				-	-	-	-
pepper				-	-	-	-

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