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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Vietnamese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium bowl, combine the shrimp with the shallots, garlic, fish sauce, pepper, and salt. Toss to mix well and set aside while the rice cooks. | 2. Bring the broth to a rolling boil in a medium saucepan over medium-high heat. Stir in the rice, return to a boil, and then lower the heat to maintain a gentle simmer. Cook until the rice is very soft, about 15 minutes. Remove from heat and cover to keep warm. | 3. In a medium skillet over medium-high heat. heat the oil until hot. Add the shrimp mixture and cook, tossing well, until the garlic is fragrant and the shrimp are turning pink, 1 to 2 minutes. Transfer the shrimp mixture to the rice, scraping the pain to get out every bit of flavor. Return the porridge to a gentle boil, and cook for 2 to 3 minutes. Stir in the tomatoes (if using), green onions, and cilantro, remove from heat, and serve hot or warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	1/2		peeled deveined chopped	-	-	-	-
shallot	1	talespoon	chopped	-	-	-	-
garlic	1	tablespoon	chopped	12.665	2.8101	0.5406	0.0425
fish sauce	2	tablespoons		12.6	1.3104	1.8216	0.0036
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
salt	1/4	teaspoon		-	-	-	-
chicken broth	6	cups		468.72	11.34	66.8304	15.7248
grain rice	3/4		rinsed drained	-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
plum tomato	1	cup	chopped	-	-	-	-
green onion	2	tablespoons	sliced	3.24	0.6888	0.1164	0.0564
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104

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