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4 Serves
30 Mins
Heat the oil in a large wok over medium heat.
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Vitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
2 mg / 1.7 mgFolate
83 µg / 400 µgCalcium
260 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
117 mg / 420 mgPhosphorus
297 mg / 1,250 mgPotassium
641 mg / 4,700 mgSodium
338 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
7 g / 28 gSugar
2 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
54 gAlcohol
0 g
Add the flattened rice to the wok and toast it until it becomes light and crispy, stirring constantly to prevent burning.
Remove the toasted rice from the wok and set aside. In the same wok, add a little more oil and temper your spices and aromatics until fragrant.
Toss the toasted flattened rice back into the wok with the tempered spices, season with salt, and mix thoroughly before serving.
2
g14
g32
g
Uzbek
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