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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To start with uncooked rice, start with 2 cups raw rice, cook, spread out on a baking pan to cool, and then refrigerate at least 2 hours or overnight. | 2. Prepare the garnishes: cut the scallions on a slight diagonal into 1-inch lengths, cut the cucumber into very thin slices, cut the lime into wedges; set aside. | 3. Heat a wok or large frying pan over high heat and add the oil. | 4. When the oil is very hot and slightly smoking, add the garlic, onion, and black pepper and stir-fry for 2 minutes. | 5. Add the green beans and corn and continue to stir-fry for 3 minutes. | 6. Add the cold cooked rice and stir-fry for 5 minutes. | 7. Add the soy sauce and curry paste and stir-fry for 2 minutes. | 8. Garnish with the scallions, cucumber, and lime, and serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain rice	6	cups	cooked uncooked	-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
garlic	3	tablespoons	chopped	37.995	8.4303	1.6218	0.1275
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
green bean	6	ounces	diced	52.7301	11.8558	3.1128	0.3742
corn kernel	4	ounces	frozen	148.5513	29.3361	4.105	1.6103
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
green curry paste	2	teaspoons		-	-	-	-
scallion	3			96.0	22.02	5.49	0.57
cucumber	1		peeled sliced	15.6	3.7752	0.6759999999999999	0.1144
lime	1			-	-	-	-

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