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Thai Crispy Rice Lettuce Wraps

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)95.3523
Energy (kCal)836.8431
Carbohydrates (g)14.0288
Total fats (g)42.1293
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 1-2 cup(s) steamed rice, mixed with 1-2 TB red curry paste (and a bit of flour) – allow to dry out a bit or bake at 300 degrees for 15 minutes. | 2. Heat skillet very hot with 1 TB oil, add rice allowing to puff and jump, set aside and cook ground chicken in same skillet. | 3. Add 2 TB fish sauce (or to taste). | 4. add 3 TB fresh lime juice (or to taste). | 5. Add: 3 inch piece peeled, slivered ginger, ½ cup sliced green onion, ½ red onion slivered, and ½ bunch cilantro chopped. | 6. Serve on romaine lettuce leaves with red bell pepper garnish. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rice 1 -2 cup 0.0 0.0 0.0 0.0
    red curry paste 1 -2 tablespoon - - - -
    flour 1 tablespoon 36.1425 7.9128 0.5876 0.1402
    chicken breast 1 ground 780.1798 0.0 94.5741 41.9573
    fish sauce 2 -3 tablespoons 0.0 0.0 0.0 0.0
    green onion 3 -4 cut 0.0 0.0 0.0 0.0
    red onion 1/2 diced - - - -
    gingerroot grated - - - -
    sugar 1/2 teaspoon 9.177 2.2954 0.0 0.0
    lime juice 3 tablespoons 11.3438 3.8206 0.1906 0.0318
    cilantro 1/2 bunch - - - -

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



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