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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Malaysian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt 2 oz butter in a pot fry the rice for two mins add the curry powder and soy sauce, stir and add the salt and water. | 2. Bring to the boil, reduce heat to low, cover the pot and cook for 10 minutes take off the heat and stand for 10 mins, DO NOT REMOVE THE LID. | 3. In a pan melt the butter and fry all of the vegetables till just soft, do not overbrown them. | 4. Mix half of the vegetables into the rice, cover the rice with the remaining vegetables. | 5. Garnish with the eggs. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	2	cups	washed	1357.9	282.125	27.898000000000003	11.84
butter	2	ounces		323.19	14.8497	10.0983	27.215999999999998
salt	1	teaspoon		-	-	-	-
curry powder	2	teaspoons	mild	13.0	2.2332	0.5716	0.5604
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
water	3 1/2	cups		0.0	0.0	0.0	0.0
butter	2	ounces		323.19	14.8497	10.0983	27.215999999999998
onion	1		sliced	64.0	14.944	1.76	0.16
garlic clove	3		chopped	-	-	-	-
mushroom	4	ounces	sliced	38.5553	7.6997	2.5401	0.5557
red bell pepper	1		sliced	-	-	-	-
celery	1	stick	chopped	-	-	-	-
hard egg	2		quartered boiled	-	-	-	-

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