4 Serves
30 Mins
Heat the vegetable oil in a saucepan over medium heat and add the minced garlic, sautéing until fragrant and golden.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
.jpg&w=3840&q=75)
ChineseVitamin K
12 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
20 µg / 400 µgCalcium
66 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
152 mg / 420 mgPhosphorus
381 mg / 1,250 mgPotassium
451 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
26 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
73 gAlcohol
0 g
Add the rice to the saucepan and stir to coat every grain in the garlic-infused oil, toasting for about 2 minutes.
Pour in the vegetable broth and a pinch of salt, then bring the mixture to a boil.
Reduce the heat to low, cover the saucepan, and simmer for 15 minutes until the liquid is absorbed.
Remove from heat and let the rice stand, covered, for 5 minutes before fluffing with a fork and serving.
10
g18
g18
g.jpg&w=3840&q=75)
Chinese