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4 Serves
59 Mins
9 g
67 g
10 g
Heat the vegetable oil in a wok over medium heat and add the jasmine rice, stirring constantly to toast the grains until fragrant.
Ingredients, vitamins, and health benefits
Vegetable Oil
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BangladeshiVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
30 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
14 mg / 420 mgPhosphorus
111 mg / 1,250 mgPotassium
59 mg / 4,700 mgSodium
417 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
3 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
94 mg / 300 mgCaffeine
0 mgNet Carbs
64 gAlcohol
0 g
Pour in the chicken broth or water and bring the mixture to a gentle boil.
Reduce the heat to low, cover the wok, and allow the rice to simmer until the liquid is fully absorbed.
Remove from heat and let the rice stand covered to steam and fluff up before serving.
Thai Jasmine Rice
Soy Sauce
Egg
Chicken Broth
Water
Vitamin A
40 µg / 900 µgVitamin D
1 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
30 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
14 mg / 420 mgPhosphorus
111 mg / 1,250 mgPotassium
59 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
94 mg / 300 mgCaffeine
0 mgNet Carbs
19
g99
g2
g
Indonesian
IndianZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
20 µg / 55 µgAlcohol
0 g